1/2 c. enriched cornmeal
3/4 c. sifted all-purpose flour
1/2 tsp. salt
1/3 c. shortening
4 to 5 tbsp. cold water

FILLING:

1 can corned beef
1 (8 oz.) can sauerkraut, rinsed & drained
2 c. shredded Swiss cheese
1/3 c. chili sauce
1 tbsp. dried parsley flakes
1/3 c. mayonnaise

Heat oven to 425 degrees. For pastry, sift together cornmeal, flour and salt. Cut in shortening until mixture resembles coarse crumbs. Add water, 1 tablespoon at a time, mixing well. Roll out on well-floured pastry cloth to form a 13 inch circle. Fit into a 10 inch pie plate, flute edges, prick crust with tines of a fork. Bake pie shell in preheated 425 degree oven for about 8 minutes. Remove from oven. Reduce temperature to 375 degrees.

Place corn beef in bottom of baked pie shell. Cover with sauerkraut. Sprinkle with Swiss cheese, then parsley flakes. Combine chili sauce and mayonnaise. Drizzle over cheese and parsley. Bake in 375 degree oven for 20 to 25 minutes. Serve immediately. Makes 8 servings.