Sombrero Pie

Sombrero Pie

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Anna Vandenhazel


This recipe came from a Stokely-Van Camp cookbook in the early 80's. I made it for a church dinner once and received rave reviews.


☆☆☆☆☆ 0 votes

20 Min
35 Min


  • 1 lb
    lean ground beef
  • 1
    medium-sized onion, sliced
  • 1/2 c
    tomato juice
  • 1 can(s)
    (15 oz) corn, whole
  • 1-1/2 Tbsp
    chili powder
  • 1 tsp
  • 1/4 tsp

  • 1-1/4 c
    all purpose flour
  • 1/2 c
  • 1 tsp
  • 1/2 c
    vegetable oil
  • 3 Tbsp
    cold water

How to Make Sombrero Pie


  1. Saute beef and onion in a large skillet until onion is transparent and meat is browned. Drain excess fat.
  2. Stir in remaining ingredients and simmer 10 minutes.
  3. Pour into 11x7x1" baking dish and set aside.
  4. Preheat oven to 400F.
  5. To make pastry, mix flour, cornmeal, and salt. Make a well in center of mixture and add oil. Stir until mixture resembles fine crumbs.
  6. Sprinkle water, 1 tablespoon at a time, over mixture, and stir with fork until mixture forms a ball. If too dry, work in 1 or 2 tablespooons additional oil.
  7. Roll pastry between 2 sheets of waxed paper, making a 12x8" rectangle. Peel off top paper and invert pastry onto filled baking dish. Peel off second piece of waxed paper and cut 3 or 4 slits in pastry to make a sombrero design on top.
  8. Bakie 30-35 minutes.

Printable Recipe Card

About Sombrero Pie

Course/Dish: Savory Pies
Main Ingredient: Beef
Regional Style: Mexican

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