Ingredients
1 pound ground beef1 cup chopped onion1 cup chopped green pepper1 can (14-1/2 ounces) diced tomatoes, undrained1 tablespoon chili powder1 tablespoon ground cumin1/2 teaspoon salt1/2 teaspoon pepper2 unbaked pastry shells (9 inches)1 large egg yolk1 tablespoon waterSour cream, chopped fresh tomatoes and/or shredded cheese and lettuce for garnish, optional
Preparation
In a skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in tomatoes and seasonings. Simmer, uncovered, for 15 minutes, stirring occasionally.
Place pastry shells on a baking sheet. Divide filling; spoon half of filling on one half of each pastry, spreading to within 1 in. of edges. Fold other half of pastry over filling and press edges to seal. Beat egg yolk with water; brush over pastries.
Bake at 400° for 20 minutes or until golden. Cut into wedges to serve. Garnish with sour cream, tomatoes, cheese and/or lettuce if desired.
