Real Recipes From Real Home Cooks ®

sombrero pie

Recipe by
Anna Vandenhazel
West Valley City, UT

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.

yield 4 -6
prep time 20 Min
cook time 35 Min
method Bake

Ingredients For sombrero pie

  • 1 lb
    lean ground beef
  • 1
    medium-sized onion, sliced
  • 1/2 c
    tomato juice
  • 1 can
    (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.

Categories & Tags for Sombrero Pie: