Sombrero Pie

Filling

1 lb. ground beef

1 lg. onion, chopped

2 cans (14.5 oz) diced tomatoes

1 can (15 oz.) whole kernel corn, drained

1-2 Tbsp. chili powder

1 tsp. salt

¼ tsp. pepper

Cornmeal Pastry

1 ¼ C. flour

½ C. cornmeal

1 tsp. salt

½ C. salad oil

3 Tbsp. cold water

Cook and stir meat and onion in large skillet until onion is tender and meat is browned, stir in tomato juice, corn and seasonings.  Simmer 10 min. Pour mixture into greased 9x13 baking dish.  Cover with pastry.  Bake on 400 º for 30-35 min.

Pastry

Mix flour, cornmeal, and salt.  Mix in oil until mixture looks like fine crumbs.  Sprinkle with water and mix with fork.  Press firmly into a ball.  (If too dry to form into a ball, work in 1-2 Tbsp. more oil.)  Roll pastry between two sheets of wax paper into a 9 ½ x 13 ½ in rectangle.  Peel off top paper and invert onto meat mixture.  Peel off second piece, cut 3-4 slits near center of pastry.

From Mom