Phil S. Bury's Mexicali Meat Pie |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This was requested in the Request a Recipe forum. I did not have such a recipe, so I telephoned Mr. Bury and asked him if he had one. He said, Yes, I do. In fact, I have one that I entered in my own Bake-Off Contest. What a stroke of luck! Ingredients:
1 unbaked pastry shell (8-inch or 9-inch) |
1 egg |
1 lb lean ground beef |
1 (7 ounce) can mexicorn, drained |
1/2 cup soda cracker crumbs |
1/2 cup sweet chili sauce |
2 tablespoons sweet bell chili pepper flakes |
1 tablespoon minced onion |
1/2 teaspoon oregano |
cumin, to taste,optional |
4 stuffed green olives, sliced |
6 slices crisp bacon, if desired |
1 egg, slightly beaten |
2 tablespoons milk |
1/2 teaspoon salt |
1/2 teaspoon mustard powder |
1/2 teaspoon worcestershire sauce |
1 cup cheddar cheese, shredded |
Directions:
1. -To Make The Filling-.
2. Beat the egg slightly in a mixing bowl.
3. Add the ground beef, corn, cracker crumbs, chili sauce, sweet pepper flakes, onion, oregano, and cumin; mix well.
4. Press the meat mixture firmly into a pastry-lined pie pan.
5. Bake at 425°F for 20-25 minutes.
6. -To Make The Topping-.
7. While the filling is baking, mix the topping ingredients.
8. When the filling is baked, spread the mixture on top of the baked filling; top with sliced olives and crumbled bacon, if desired.
9. Bake for an additional 5 minutes or until cheese melts.
10. Let the pie stand for about 10 minutes before slicing into wedges and serving.
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