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Title: Cheese Chili Bites
Categories: Appetizer
Yield: 20 Servings
| 1 | c | All-purpose flour |
| 1/4 | ts | Salt |
| 1/2 | ts | Dry mustard |
| 1/2 | ts | Hot chili powder |
| 1 | lg | Pinch cayenne pepper |
| 1/4 | c | Butter or margarine |
| 1/2 | c | Finely grated Cheddar cheese |
| 1 | Egg, beaten | |
| 1 | tb | Cold water |
| 1 | tb | Sesame seeds |
| 1 | tb | Poppy seeds |
Preheat oven to 400'F. (205'C.). Sift flour, salt and spices into a bowl.
Cut in butter finely until mixture resembles breadcrumbs. Add grated cheese and mix well. Mix egg with cold water. Add 2 tablespoons of egg mixture to cheese mixture and mix to form a fairly stiff dough. Knead gently on a lightly floured surface. Roll out dough to a 12x6" rectangle. Trim edges. Cut in half lengthwise and transfer to a baking sheet.
Breush each half with remaining egg mixture. Sprinkle 1 half with sesame seeds and the other half with poppy seeds. Cut each half in 10 triangles and separate slightly to prevent sticking. Bake in preheated oven 10-12 minutes or until light golden and cooked through. Cool on a wire rack. Store in an airtight container up to 2 weeks.
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