Recipe

Sombrero Pie With Cornmeal Pastry Dated 1968 Recipe


Sombrero Pie With Cornmeal Pastry Dated 1968 Recipe
SOMBRERO PIE WITH CORNMEAL PASTRY DATED 1968 This is a recipe I obtained from an estate sale. I obtained it when I purchased the family collection from the Jennet Estate in Allen, Texas in 1983.

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Ingredients
  • 1/2 pound ground beef
  • 1/2 pound ground lean pork
  • 1 large onion sliced
  • 2-1/2 cups tomato juice
  • 10 ounce package frozen corn
  • 2 tablespoons chili powder
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • Cornmeal Pastry:
  • 1 cup flour
  • 1/4 cup cornmeal
  • 1/2 teaspoon salt
  • 1/3 cup plus 1 tablespoon shortening
  • 3 tablespoons cold water

Directions
  1. In large skillet cook and stir meat and onion until meat is brown and onion is tender then drain off fat.
  2. Stir in remaining ingredients except pastry.
  3. Heat to boiling then reduce heat and simmer 10 minutes.
  4. Heat oven to 400.
  5. Prepare pastry by putting flour, cornmeal and salt into a bowl then cut in shortening thoroughly.
  6. Sprinkle in water 1 tablespoon at a time mixing until all flour is moistened.
  7. Gather into a ball then roll into rectangle on lightly floured cloth covered board.
  8. Fold lengthwise in half and cut slits on folded edge then put on top of meat mixture.
  9. Seal to edges of baking dish then bake 35 minutes.

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