Catholic Recipe: Corn Meal Meat Pie
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
