Sombrero pie

1/2 lb. ground beef
1/2 lb. lean ground pork
1 large onion, sliced
2 1/2 cups tomato juice
1 pkg. (10oz.) frozen corn (1 3/4 cups)
1 to 2 tbsp. chili powder
1 tsp. salt
1/4 tsp. pepper
Cornmeal Pastry (below)

Cornmeal Pastry:
1 cup flour
1/4 cup cornmeal
1/2 tsp salt
1/3 cup plus 1 tbsp shortening
3 tbsp cold water
4 to 6 servings
In large skillet, cook and stir meat and onion until meat is brown and onion is tender.
Drain off fat.
Stir in remaining ingredients except pastry.
Heat to boiling; reduce heat and simmer 10 minutes.
Heat oven to 400F.
Prepare pastry.
Pour meat mixture into ungreased baking dish.
Cover with pastry; seal to edges of baking dish.
Bake 30 to 35 minutes.

Cornmeal Pastry:
Measure flour, cornmeal and salt into bowl.
Cut in shortening thoroughly.
Sprinkle in water, 1 tbsp at a time, mixing until all flour is moistened.
Gather into a ball; roll into rectangle, on lightly floured cloth-covered board.
Fold lenthwise in half; cut slits on folded edge.