SOMBRERO PIE
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
Categories Savory Pies
Time 55m
Number Of Ingredients 13
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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