Pastry
1 lb. ground beef
1 (16 oz.) can whole tomatoes
1 (12 oz.) can whole kernel corn
1/2 c. chopped green pepper
1/2 c. chopped onion
1/4 c. all purpose flour
1/2 tsp. chili powder
1/2 tsp. salt
1/2 tsp. pepper
3 green pepper rings
Parsley

Heat oven to 400 degrees. Prepare pastry. Cook and stir ground beef in 10 inch skillet until brown; drain. Drain tomatoes, reserving 1/4 cup liquid. Stir tomatoes, reserved tomato liquid, corn with liquid, and the remaining ingredients except green pepper rings and parsley into beef. Heat to boiling; reduce heat. Simmer uncovered, stirring constantly, until thickened, about 1 minute.

Spoon beef mixture into pastry lined pie plate. Bake until crust is golden brown, 25-30 minutes. Garnish with green pepper rings and parsley. 6 servings.

PASTRY:

3 tbsp. shortening
1 1/2 c. all purpose flour (if using self rising flour, omit salt in beef mixture and baking powder and salt in pastry)
1 1/2 tsp. baking powder
1/2 tsp. salt
1 egg
1/3 c. milk

Cut shortening into flour, baking powder, and salt with pastry blender until mixture resembles fine crumbs. Stir in egg and milk. Gather pastry into a ball. Roll 2 inches larger than inverted pie plate, 9 x 1 1/4 inches, on lightly floured cloth-covered board. Fold pastry into quarters; place in plate. Unfold and ease into plate; flute if desired.