Best 3 Sombrero Pie Recipes

Indulge in a culinary adventure with the Sombrero Pie, a delectable dish that will tantalize your taste buds. This unique pie features a savory filling encased in a crispy, flaky crust, topped with a delightful combination of melted cheese and zesty salsa. Each bite offers a harmonious blend of flavors and textures, making it a perfect meal for any occasion. Explore our collection of Sombrero Pie recipes, ranging from classic to innovative variations, and embark on a journey of culinary delight. Whether you prefer a traditional beef filling, a vegetarian medley of vegetables, or a spicy chicken variation, we have the perfect recipe to suit your palate. So, gather your ingredients, preheat your oven, and get ready to create a culinary masterpiece that will leave a lasting impression.

Here are our top 3 tried and tested recipes!

CORNMEAL SOMBRERO PIE

Cornmeal Sombrero Pie image

I've been making this dish in winter instead of chili for the last 20 years. Although there's just the two of us, we rarely have much left over.

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 4-6 servings.

Number Of Ingredients 14

Ingredients

1/2 pound ground beef
1/2 pound ground pork
1 large onion, sliced
2-1/2 cups tomato juice
1 package (10 ounces) frozen corn
1 to 2 tablespoons chili powder
1 teaspoon salt
1/4 teaspoon pepper
PASTRY:
1 cup all-purpose flour
1/4 cup cornmeal
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
3 tablespoons cold water

Steps:

In a skillet, cook beef, pork and onion over medium heat until meat is no longer pink; drain. Stir in the tomato juice, corn, chili powder, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Pour into a greased 11x7-in. baking dish., In a bowl, combine the flour, cornmeal and salt. Cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Roll out into a 12x8-in. rectangle; place over the meat mixture. Bake at 400° for 30-35 minutes or until golden brown.

Nutrition Facts :

SOMBRERO PIE

Sombrero Pie image

My daughter recently bought me some vintage cookbooks. This recipe came from Betty Crocker's Dinner in a Dish, published in 1965.

Provided by loof751

Categories Savory Pies

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1/2 lb ground beef
1/2 lb ground pork
1 large onion
1 (20 ounce) can tomato juice
1 (12 ounce) can corn
2 tablespoons chili powder
1 teaspoon salt
1/4 teaspoon pepper
1 1/4 cups flour
1/2 cup cornmeal
1 teaspoon salt
1/2 cup vegetable oil
3 tablespoons cold water

Steps:

Preheat oven to 400. Peel and slice the onion. Drain the corn.
Brown the meat and onion in a large skillet until meat is cooked through and onion is tender.
Stir in the tomato juice, corn, and seasonings. Simmer 10 minutes.
Pour the meat into a 11x7 baking dish.
In a large bowl, mix the flour, cornmeal and salt. Mix in oil until mixture looks like fine crumbs.
Add the water and blend until a soft dough forms (add a little more oil if necessary). Roll between 2 sheets of waxed paper into a 12x7 rectangle.
Peel off the top sheet of waxed paper. Place pastry on top of meat mixture, then peel of the second piece of waxed paper. Cut 4 slits near the center of the pastry.
Bake in 400 degree oven for 30-35 minutes.

Nutrition Facts : Calories 873.2, Fat 50.3, SaturatedFat 11.7, Cholesterol 91.9, Sodium 1693.1, Carbohydrate 75, Fiber 7, Sugar 10, Protein 35.1

SOMBRERO PIE

Sombrero Pie image

This recipe came from a Stokely-Van Camp cookbook in the early 80's. I made it for a church dinner once and received rave reviews.

Provided by Anna Vandenhazel

Categories Savory Pies

Time 55m

Number Of Ingredients 13

Ingredients

1 lb lean ground beef
1 medium-sized onion, sliced
1/2 c tomato juice
1 can(s) (15 oz) corn, whole
1-1/2 Tbsp chili powder
1 tsp salt
1/4 tsp pepper
PASTRY
1-1/4 c all purpose flour
1/2 c cornmeal
1 tsp salt
1/2 c vegetable oil
3 Tbsp cold water

Steps:

1. Saute beef and onion in a large skillet until onion is transparent and meat is browned. Drain excess fat.
2. Stir in remaining ingredients and simmer 10 minutes.
3. Pour into 11x7x1" baking dish and set aside.
4. Preheat oven to 400F.
5. To make pastry, mix flour, cornmeal, and salt. Make a well in center of mixture and add oil. Stir until mixture resembles fine crumbs.
6. Sprinkle water, 1 tablespoon at a time, over mixture, and stir with fork until mixture forms a ball. If too dry, work in 1 or 2 tablespooons additional oil.
7. Roll pastry between 2 sheets of waxed paper, making a 12x8" rectangle. Peel off top paper and invert pastry onto filled baking dish. Peel off second piece of waxed paper and cut 3 or 4 slits in pastry to make a sombrero design on top.
8. Bakie 30-35 minutes.

Tips:

To make a flakier pie crust, use cold butter and ice water. You can also freeze the pie dough for at least 30 minutes before rolling it out.
If you don't have a pie plate, you can use a 9-inch springform pan. Just be sure to grease the pan well before adding the dough.
To prevent the pie crust from burning, bake it on a baking sheet. You can also use a pie shield or a ring of aluminum foil around the edges of the pie.
If you're using fresh fruit, be sure to drain it well before adding it to the pie. This will help prevent the pie from being too runny.
To make a glaze for the pie, simply mix together some powdered sugar and milk or cream. You can also add a little bit of vanilla extract or almond extract for flavor.

Conclusion:

Sombrero pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its flaky crust, sweet filling, and creamy topping, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give sombrero pie a try. You won't be disappointed!