Sombrero Pie Food

SOMBRERO PIE

Sombrero Pie image

This recipe came from a Stokely-Van Camp cookbook in the early 80's. I made it for a church dinner once and received rave reviews.

Provided by Anna Vandenhazel

Time 55m

Number Of Ingredients 13

Ingredients

1 lb lean ground beef
1 medium-sized onion, sliced
1/2 c tomato juice
1 can(s) (15 oz) corn, whole
1-1/2 Tbsp chili powder
1 tsp salt
1/4 tsp pepper
PASTRY
1-1/4 c all purpose flour
1/2 c cornmeal
1 tsp salt
1/2 c vegetable oil
3 Tbsp cold water

Steps:

1. Saute beef and onion in a large skillet until onion is transparent and meat is browned. Drain excess fat.
2. Stir in remaining ingredients and simmer 10 minutes.
3. Pour into 11x7x1" baking dish and set aside.
4. Preheat oven to 400F.
5. To make pastry, mix flour, cornmeal, and salt. Make a well in center of mixture and add oil. Stir until mixture resembles fine crumbs.
6. Sprinkle water, 1 tablespoon at a time, over mixture, and stir with fork until mixture forms a ball. If too dry, work in 1 or 2 tablespooons additional oil.
7. Roll pastry between 2 sheets of waxed paper, making a 12x8" rectangle. Peel off top paper and invert pastry onto filled baking dish. Peel off second piece of waxed paper and cut 3 or 4 slits in pastry to make a sombrero design on top.
8. Bakie 30-35 minutes.

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