Phil S. Bury's Mexicali Meat Pie

Mille® 's Note:

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!

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Serves: 4-6

Yield: 1.0 Pie

• 1 unbaked pastry shell (8-inch or 9-inch)

Filling

• 1 egg
• 1 lb lean ground beef
• 1 (7 ounce) can mexicorn , drained
• ½ cup soda cracker crumbs
• ½ cup sweet chili sauce
• 2 tablespoons sweet bell chili pepper flakes
• 1 tablespoon minced onion
• ½ teaspoon oregano
• cumin , to taste,optional
• 4 stuffed green olives , sliced
• 6 slices crisp bacon , if desired

Topping

• 1 egg , slightly beaten
• 2 tablespoons milk
• ½ teaspoon salt
• ½ teaspoon mustard powder
• ½ 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.