Recipe: Sombrero Pie with Cornmeal Pastry (using ground beef and pork, 1970's)

SOMBRERO PIE WITH CORNMEAL PASTRY


1/2 lb. ground beef
1/2 lb. ground lean pork
1 large onion, sliced
2 1/2 cups tomato juice
1 (12 oz.) can whole kernel corn, drained, or 1 pkg. (10 oz.) frozen corn
1 to 2 tbsp. chili powder
1 tsp. salt
1/4 tsp. ground black pepper
Cornmeal Pastry (recipe follows)

In large skillet, cook and stir meat and onion nntil meat is brown and onion is tender. Drain off fat. Stir in tomato juice, corn, chili powder, salt and pepper. Heat to boiling; reduce heat and simmer 10 minutes.

While meat mixture simmers, heat oven to 400 degrees F and prepare Cornmeal Pastry.

Pour meat mixture into ungreased baking dish (11 1/2 x 7 1/2 x 1 1/2-inches). Cover with Cornmeal Pastry. Seal edges of pastry to edges of baking dish.

Bake 30 to 3S minutes.

CORNMEAL PASTRY

1 cup Gold Medal Flour*
1/4 cup cornmeal
1/2 tsp. salt
1/3 cup plus 1 tbsp. shortening
3 tbsp. cold water

Measure flour, cornmeal and salt into bowl. Cut in shortening thoroughly. Sprinkle in water, 1 tbsp. at a time, mixing until all flour is moistened and dough almost cleans side of bowl. Gather dough into ball; shape into flattened round on lightly floured cloth-covered board. Roll into a rectangle, 12x8-inches. Fold lengthwise in half; cut slits on folded edge.

*If using Self-Rising Flour, omit salt.

Makes 4 to 6 servings
Source: Vintage recipe booklet: Betty Crocker's Piggy Bank Casseroles: A Special Collection of Penny-Wise Recipes, General Mills, Inc., 1970