Mexicali meat pie

Mexicali meat pie

Ingredients/Components

• milk - 1/4 item
• salt - 1 tsp
• cold water - 3 4
• egg - 1 item
• cornmeal - 1/4 c
• dry mustard - 1/2 tsp
• pepper - 1/8 tsp
• Worcestershire sauce - 1/2 tsp
• chili powder - 1/2 tsp
• can tomato sauce - 8 oz
• shredded Cheddar cheese - 1/2 c
• oregano - 1/2 tsp
• hamburger - 1 lb
• finely chopped onion - 1/4 c
• stuffed olives, sliced - 4 item
• slices bacon - 6 item
• bacon drippings - 1/3 c
• whole kernel corn - 1 c
• finely chopped green peppers - 1/4 c
• Chill 1/3 cup drippings until firm

How to make mexicali meat pie:

Fry bacon until crisp; break into large pieces. Chill 1/3 cup drippings until firm. Brown hamburger in large skillet; drain. Stir in corn, green pepper, onion, cornmeal, oregano, chili powder, 1/2 teaspoon salt, pepper and tomato sauce. Prepare crust (recipe follows). Place meat mix in pastry lined pie pan. Bake 25 minutes at 425°. Combine egg, milk, 1/2 teaspoon salt, mustard, Worcestershire sauce and cheese. Spread on pie. Top with bacon and olives. Bake 5 minutes or until cheese melts. Let stand 10 minutes before serving.Mexicali Pie Crust:1 c. sifted flour2 Tbsp. cornmeal1/3 c. bacon drippings3 to 4 Tbsp. cold water Combine flour and cornmeal. Cut in bacon drippings until mixture is the size of small peas. Sprinkle water over mixture, stirring with fork until dough holds together. Form into a ball. Flatten to 1/2-inch and smooth edge. Roll out on floured surface to a circle 1 1/2-inches larger than inverted 9-inch pie pan. Fit into pan. Fold edge to form a standing rim; flute.

Recipe categories: Main dish, Ground beef, Beef.