Phil S. Bury's Mexicali Meat Pie

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

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

Recipe

• 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.