Pies recipes
Mexican Pie

2 cups all-purpose flour 500 mL
1 tsp. salt 5 mL
1/4 cup cornmeal 50 mL
1/2 cup shortening 125 mL
1 egg, beaten
1 tbsp. vinegar 15 mL
3 tbsp. ice water 45 mL


1 tbsp. canola oil 15 mL
1 lb. lean ground beef 450 g
lcup green peppers, chopped 125 mL
1/2 cup onion, chopped 125 mL
1 cup sliced mushrooms 250 mL
1 1/2 cup mild tomato salsa 375 mL
2 cups mixed frozen vegetables 500 mL
2 tsp. sugar 10 mL
1 tsp. chili powder 5 mL
1/2 tsp. cumin 2mL
1/2 tsp. salt 2mL
1/2 cup ketchup 125 mL
1/2 cup water 125 mL


Stir dry ingredients together. With fork cut in shortening. Stir egg, vinegar and 3 tbsp. (45 mL) ice water together. Add to dry mixture, stir until it holds together. Add more ice water if necessary. Spray 6 foil tins with cooking spray and press pastry into tins with the Bird Hill Small Pie Press. Press shells using your Birds Hill Enterprises Pastry Press.


Heat oil in large skillet and brown hamburger. Add peppers, onion and mushrooms. Cook until tender. Stir in salsa, mixed vegetables, seasonings, ketchup and water. Heat to boiling, reduce heat, cover and simmer 30 minutes. Stir occasionally. Cool Fill meat pie shells. Cover with 5 inch tops and cut diagonal sits in tops.
Bake at: 400° F (200° C) for 30 - 35 minutes

Makes: 6 pies


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