Mexicali Meat Pie Recipe
Ingredients
| Bacon slices | 6 | |
| Ground beef | 1 Pound | |
| Whole kernel corn | 1 Cup (16 tbs) | |
| Minced green pepper | 1⁄4 Cup (4 tbs) | |
| Minced onion | 1⁄4 Cup (4 tbs) | |
| Cornmeal | 6 Tablespoon | |
| Oregano | 3⁄4 Teaspoon | |
| Chili powder | 1⁄2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Pepper | 1⁄8 Teaspoon | |
| Tomato sauce | 8 Ounce | |
| Flour | 1 Cup (16 tbs) | |
| Egg | 1 | |
| Milk | 1⁄4 Cup (4 tbs) | |
| Dry mustard | 1⁄2 Teaspoon | |
| Worcestershire sauce | 1⁄2 Teaspoon | |
| Shredded cheddar cheese | 1 1⁄2 Cup (24 tbs) | |
| Stuffed olives | 4 |
Directions
Fry bacon until crisp; break into large pieces.
Chill 1/3 cup bacon drippings until firm.
Brown beef in large skillet; drain.
Stir in corn, green pepper, onion, 1/4 cup cornmeal, 1/2 teaspoon oregano, chili pow- der, 1/2 teaspoon salt, pepper and tomato sauce.
Combine flour, 1/8 teaspoon oregano and 2 table- spoons cornmeal; cut in chilled drippings until mix- ture resembles small peas.
Sprinkle with 3 to 4 table- spoons cold water; stir with fork until ingredients hold together.
Form into ball; roll out on floured surface to circle 1 1/2 inches larger than inverted 9-inch pie pan.
Fit into pan.
Fold edge to form standing rim; flute.
Fill with beef mixture.
Bake at 425 degrees for 25 minutes.
Combine egg, milk, re- maining salt, mustard, Worcestershire sauce and cheese.
Spread over pie; top with bacon and olives.
Bake for 5 minutes longer or until cheese melts.
Let stand for 10 minutes.
Serve with tomato sauce, if desired.
Chill 1/3 cup bacon drippings until firm.
Brown beef in large skillet; drain.
Stir in corn, green pepper, onion, 1/4 cup cornmeal, 1/2 teaspoon oregano, chili pow- der, 1/2 teaspoon salt, pepper and tomato sauce.
Combine flour, 1/8 teaspoon oregano and 2 table- spoons cornmeal; cut in chilled drippings until mix- ture resembles small peas.
Sprinkle with 3 to 4 table- spoons cold water; stir with fork until ingredients hold together.
Form into ball; roll out on floured surface to circle 1 1/2 inches larger than inverted 9-inch pie pan.
Fit into pan.
Fold edge to form standing rim; flute.
Fill with beef mixture.
Bake at 425 degrees for 25 minutes.
Combine egg, milk, re- maining salt, mustard, Worcestershire sauce and cheese.
Spread over pie; top with bacon and olives.
Bake for 5 minutes longer or until cheese melts.
Let stand for 10 minutes.
Serve with tomato sauce, if desired.
Chef
