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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 1 |
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These may be frozen and reheated. source: Farm Journal Country Cookbook Ingredients:
2 cups sifted flour |
1 teaspoon salt |
1 cup cornmeal |
2/3 cup shortening |
2/3 cup grated cheddar cheese |
2/3 cup water |
1 (15 1/2 ounce) can refried beans |
3/4 cup provolone cheese, grated |
2 teaspoons garlic salt |
2 tablespoons red chili sauce |
1 1/2 teaspoons chili powder |
2 tablespoons butter |
Directions:
1. To make pastry shells, mix flour, salt and cornmeal. Cut in shortening. Stir in grated cheese. Sprinkle water over mixture, tossing with fork until pastry is uniformly dampened.
2. Roll to about 1/8 inch thickness on lightly floured surface. Cut in 2 inch circles. press pastry circles into tiny tart cups, ruffling edges. Bake in hot oven (400 degrees) 13 minutes.
3. Combine filling ingredients in a double boiler; heat until cheese melts. Spoon into cornmeal tarts.
4. To freeze:.
5. Place tarts close together in a disposable aluminum foil pan. Freeze until firm; cover tightly with plastic wrap, then with aluminum foil. Seal foil to edges of pan securely with freezer tape.
6. To Serve:.
7. Remove foil and plastic wrap and bake unthawed in hot oven (400 degrees) 15 to 20 minutes.
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