Recipe: Sombrero Pie with Cornmeal Pastry - Betty Crocker recipe card #C8

SOMBRERO PIE

1/2 pound ground beef
1/2 pound ground lean pork
1 large onion, sliced
2 1/2 cups tomato juice
1 package (10 ounces) frozen corn (1-3/4 cups)
1 to 2 tablespoons chili powder
1 teaspoon salt
1/4 teaspoon pepper
Cornmeal Pastry (recipe below)

In a large skillet, cook and stir meat and onion until meat is brown and onion is tender. Drain off fat.

Stir in remaining ingredients except pastry. Heat to boiling; reduce heat and simmer 10 minutes.

Heat oven to 400 degrees F.

Prepare pastry. Pour meat mixture into ungreased baking dish, 11-1/2 x 7-1/2 x 1-1/2 inches. Cover with pastry; seal to edges of baking dish.

Bake 30 to 35 minutes.

CORNMEAL PASTRY

1 cup Gold Medal flour*
1/4 cup cornmeal
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
3 tablespoons cold water

Measure flour, cornmeal and salt into bowl. Cut in shortening thoroughly. Sprinkle in water, 1 tablespoon at a time, mixing until all flour is moistened. Gather into a ball; roll into rectangle, 12 x 8 inches, on lightly floured cloth-covered board. Fold lengthwise in half; cut slits on folded edge.

* If using self-rising flour, omit salt.

Makes 4 to 6 servings
Recipe Source: Betty Crocker Recipe Cards
Budget Casseroles #C8 - Sombrero Pie (1971)