Savory Beef Pie
Yield
6 servingsPrep
30 minCook
35 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | slices |
bacon
|
|
| 1 | pound |
ground beef, lean
|
|
| 1 | cup |
corn
canned |
|
| ¼ | cup |
green bell peppers
finely chopped |
|
| ¼ | cup |
onions
finely chopped |
|
| ¼ | cup |
cornmeal
|
|
| ½ | teaspoon |
oregano
|
|
| 1 | teaspoon |
chili powder
|
|
| 1 | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 8 | ounces |
tomato sauce
|
|
| 1 | each |
eggs
large |
|
| ¼ | cup |
milk
|
|
| ½ | teaspoon |
dry mustard
|
|
| ½ | teaspoon |
worcestershire sauce
|
|
| 1 ½ | cups |
cheddar cheese
shredded |
|
| ¼ | cup |
black olives
sliced |
*
|
| ¼ | cup |
green chili peppers
chopped |
|
| pie crust | |||
| 1 | cup |
all-purpose flour
|
|
| 2 | tablespoons |
cornmeal
|
|
| ⅓ | cup |
bacon drippings
or shortening |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | slices |
bacon
|
|
| 453.6 | g |
ground beef, lean
|
|
| 237 | ml |
corn
canned |
|
| 59 | ml |
green bell peppers
finely chopped |
|
| 59 | ml |
onions
finely chopped |
|
| 59 | ml |
cornmeal
|
|
| 2.5 | ml |
oregano
|
|
| 5 | ml |
chili powder
|
|
| 5 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 231.2 | ml/g |
tomato sauce
|
|
| 1 | each |
eggs
large |
|
| 59 | ml |
milk
|
|
| 2.5 | ml |
dry mustard
|
|
| 2.5 | ml |
worcestershire sauce
|
|
| 355 | ml |
cheddar cheese
shredded |
|
| 59 | ml |
black olives
sliced |
*
|
| 59 | ml |
green chili peppers
chopped |
|
| pie crust | |||
| 237 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
cornmeal
|
|
| 79 | ml |
bacon drippings
or shortening |
*
|
Directions
Fry bacon until crisp; break into large pieces.
Chill ⅓ cup bacon drippings until firm to use for crust.
Brown ground beef in large skillet, drain well. Stir in corn, green pepper, onion, corn meal, oregano, chili powder, ½ teaspoon salt, pepper, tomato sauce and half the mild green chiles.
Keep warm while preparing pie crust.
- CRUST: Combine 1 cup flour and 2 tablespoons cornmeal. Cut in bacon drippings with two knives or pastry blender until mixture is the size of small peas.
Sprinkle 3 to 4 tablespoons water over mixture; stir with fork until dough holds together.
Form into a ball and flatten to ½ inch thick.
Keep edges smooth. Roll out on a floured surface to a diameter 1½ inch larger than inverted 9-inch pie plate. Fit into pie plate and fold edges to form a rim, then flute edges. 5. Place the ground beef mixture into pie crust. Bake in preheated 425-degree oven for 25 minutes. 6. Combine egg, milk, ½ teaspoon salt, dry mustard, mild green chiles and shredded cheese. Spread on top of beef mixture. Top with bacon and remaining olives. Bake for 5 minutes or until cheese is melted and bubbly. Let stand 10 minutes before slicinng.
