Cornmeal Pastry

1. 1

   Combine flour, cornmeal and salt; cut in shortening with a pastry blender.

2. 2

   Sprinkle cold water (1 tablespoon at a time) evenly over surface; stir with a fork until dry ingredients are moistened.

3. 3

   Shape dough into 48 balls.

4. 4

   Place in greased 1 3/4-inch tart pan, shaping each ball into a shell.

5. 5

   Bake at 350u00b0 for 20 minutes or until lightly browned.

6. 6

   Cool on wire racks. Yield: 4 dozen pastry cups.

7. 7

   Serve filled with chili.

* Per serving · 4 servings · Values may vary.

No additional tips available.