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Catholic Recipe: Corn Meal Meat Pie

    INGREDIENTS

  • Large cauldron (about 6-8 quarts) boiling water  Dough:
  • 4 cups canned beef consommé
  • 2 tablespoons sugar
  • 2 tablespoons paprika
  • 1/2 cup butter
  • 3 cups white cornmeal
  •  Filling:
  • 3 tablespoons vegetable oil
  • 2 garlic cloves, crushed
  • 1 onion, chopped
  • 1 pound round steak, ground
  • 1/4 cup diced, cooked chicken
  • 6 scallions, sliced
  • 2 tablespoons capers
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1 chili pepper, broken up
  • 1/4 cup chopped mustard pickles
  • 1/4 cup vinegar
  • 4 whole tomatoes, peeled, chopped
  • 1/3 cup bread crumbs
  • 1/4 cup minced parsley
  • 1/2 cup sherry
  •  Garnish:
  • 2 hard-cooked eggs, sliced; each slice cut in half
  • pitted ripe olives, sliced
  • stuffed green olives, sliced
  • seedless raisins
  • Details

  • Serves: 6-8 (2 to a person)
  • Prep Time: 2 hours
  • Difficulty: • • • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: Venezuela

Also Called: Hallacas

This meat pie from Venezuela

DIRECTIONS

Dough:
Combine consommé, sugar, paprika in a deep saucepan. Bring to boil. Add butter. Stir corn meal in gradually. Continue stirring until smooth and thick. Remove from heat. Set aside.

Filling:
Heat oil in large skillet. Add garlic, onion, steak; brown. Add chicken, scallions, capers, sugar, salt, pepper, pickles vinegar. Simmer 10 minutes. Stir in tomatoes, crumbs, parsley, wine. Simmer 5 minutes. Remove from heat.

Tear off strip of aluminum foil 8 inches wide. Place on flat surface. Take up enough dough to make strip 5 x 2 1/2 and 1/4-inch thick; flatten. Top dough with 2 tablespoons filling. Add little of each garnish. Take up enough dough to make another strip. Top the hallaca. Pinch edges of hallaca together with wet fork. Twist ends of foil together; seal. Drop foil-wrapped packets into boiling water. Cook 1 hour. Unwrap and serve.

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
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