Real Recipes From Real Home Cooks ®

south of the border pie

(1 rating)
Recipe by
Lynnda Cloutier
Mission Viejo, CA

You can serve this as either an appetizer or main course. Your choice.From an old magazine

(1 rating)

Ingredients For south of the border pie

  • cornmeal pastry, recipe follows
  • one can refried beans, 16 ounces
  • one can green chiles, drained and chopped
  • 2 to 4 drops red pepper sauce
  • avocado
  • 1/4 cup dairy sour cream
  • 1 tablespoon lemon juice
  • two tomatoes, chopped
  • 1/2 cup chopped onion
  • 1/4 cup shredded cheddar cheese
  • 1/4 cup chopped green pepper

How To Make south of the border pie

  • 1
    heat oven to 475°. Make cornmeal pastry. Bake until light Brown, 8 to 10 minutes; cool.
  • 2
    Reduce oven temperature to 400. Mix beans, chilies, and pepper sauce; spread over crust.
  • 3
    Mash avocado. Mix in sour cream and lemon juice; reserve. Arrange tomatoes around edge of pan.
  • 4
    Arrange onion in ring around tomatoes. Spoon reserved avocado mixture into ring next to onion; sprinkle avocado mixture with cheese.
  • 5
    Place green pepper in center. Bake until hot and cheese is melted, about 15 minutes. Makes four servings or 16 appetizers
  • 6
    cornmeal pastry: 1/3 cup +1 tablespoon shortening or 1/3 cup lard 1 cup flour 1/4 cup yellow cornmeal 1/2 teaspoons salt 3 to 4 tablespoons cold water cut shortening into flour, cornmeal and salt until particles are size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl. Gather pastry into a ball; shape into flattened round on lightly floured cloth covered board. Roll pastry 1 inch larger than inverted 12 inch pizza pan. Fold pastry into quarters; place in pan. Unfold and ease into pan, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pan. Fold and roll pastry under, even with pan; flute if desired. Prick bottom and side thoroughly with fork.

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