Phil S. Bury's Mexicali Meat Pie

Ingredients

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

Filling

• 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

Topping

• 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

Directions

1. 1

   ---To Make The Filling---.

2. 2

   Beat the egg slightly in a mixing bowl.

3. 3

   Add the ground beef, corn, cracker crumbs, chili sauce, sweet pepper flakes, onion, oregano, and cumin; mix well.

4. 4

   Press the meat mixture firmly into a pastry-lined pie pan.

5. 5

   Bake at 425°F for 20-25 minutes.

6. 6

   ---To Make The Topping---.

7. 7

   While the filling is baking, mix the topping ingredients.

8. 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. 9

   Bake for an additional 5 minutes or until cheese melts.

10. 10

    Let the pie stand for about 10 minutes before slicing into wedges and serving.