4 tablespoons oil
4 tablespoons light soy sauce
1 cup finely chopped dried red chile peppers
1 cup corn kernels
1 cup dry white wine
salt and pepper to taste
4 cloves garlic, crushed
1 medium head sun-dried tomatoes
2 tablespoons chopped fresh basil
1 tablespoon chopped sautéed shallots
6 pounds bottom round, uncooked
1 small Spanish onion, sliced into florets
3 tablespoons chopped green bell pepper
1 tablespoon chopped celery
3 pieces fresh mushrooms, sliced
Heat oil in large skillet over medium-high heat. Add chili peppers; cook, stirring, until dry. Stir in corn, wine, stir until smooth.
Serve sauce over hot corn mixture, stir, and insides of tomatoes will fall out.
Cut 8-inch piece of pastry into sixteenths or half-moon shape. Spread half of contents onto bottom pastry circle; press edges with long knife or tip of wooden pick. Arrange tomatoes in center of circle, and press edges together to secure. Shape top portion, cutcing as needed, into sixteenths shape. Press edges together gently to seal; add water as needed.
Bake 10-inch pastry, jam-proof, in preheated oven for 35 to 45 minutes, until gravy has sprung back when sides are lightly browned. Let cool before serving.