1/2 lb. ground beef
1/2 lb. ground lean pork
1 lg. onion, chopped
2 1/2 c. tomato juice
10 oz. frozen corn (1 3/4 c.)
3 tbsp. chili powder
1 tsp. salt
1/4 tsp. pepper

CORN MEAL PASTRY:

1 c. flour
1/4 c. cornmeal
1/2 tsp. salt
1/3 c. plus 1 tbsp. shortening
3 tbsp. cold water

In large skillet, cook and stir meat and onion until meat is brown and onion tender. Drain off fat. Stir in remaining ingredients except pastry. Heat to boiling; reduce heat and simmer 10 minutes. Heat oven to 400 degrees.

PREPARE PASTRY: Pour meat mixture into ungreased baking dish 11 1/2 x 7 1/2 x 1 1/2 inches. Cover with pastry; seal to edges of baking dish. Bake 30 to 35 minutes. Makes 4 to 5 servings.

CORNMEAL PASTRY: Measure flour, corn meal and salt into bowl. Cut in shortening. Sprinkle in water, 1 tablespoon at a time. Mix until all flour is moist. Gather into a ball. Roll into rectangle 12 x 8 inches on floured board. Fold lengthwise in half. Cut slits on folded edges.