SOUTHWEST MEAT PIE

Filling:

1 pound lean ground beef

1-cup corn, frozen or canned

1/4- cup finely chopped bell pepper

1/4- cup finely chopped onion

1/4- cup corn meal

1/2-teaspoon oregano

1-teaspoon chili powder

1-teaspoon salt

1/8-teaspoon pepper

8 ounces tomato sauce

1 egg

1/4-cup milk

1/2-teaspoon dry mustard

1 teaspoon Worcestershire sauce

1-1/2 cups shredded cheddar cheese

1/4-cup sliced black olives

1/4-cup chopped green chilies

Crust:

1-cup flour

2 tablespoons cornmeal

1/3 cup shortening

3-4 tablespoons water

Brown beef in skillet and drain well. Stir in corn, green pepper, corn meal, oregano, chili powder, salt, pepper, tomato sauce and half of the chilies. Keep warm while preparing the crust.

Combine flour and corn meal. Cut in the shortening until the mixture is pea size. Sprinkle with 3-4 tablespoons water and stir until the dough holds together. Make a ball and flatten to ½ inch thick. Keeping the edges smooth roll out into a circle on a floured surface. Put into a 9-inch pie pan and fold edges under to form a rim. Flute the edges.

Place the beef mixture into the piecrust. Bake at 425 degrees for 25 minutes.

Combine egg, milk, mustard, Worcestershire sauce, half of the olives, half of the chilies and cheese. Spread on top of beef mixture. Top with remaining olives. Bake for 5 more minutes. Let stand 10 minutes before slicing.