Chilean corn and meat Pie, by Chef Jono

03 March 2010 - 11:16
By Neville Pillay

They may have faced an earthquake but their cuisine is amazing

Pastel de Choclo (Corn and Meat Pie)

Ingredients

• 4 cups frozen corn
• 8 leaves fresh basil, finely chopped (or 1 teaspoon dried, crumbled)
• 1 teaspoon salt
• 3 Tablespoons butter
• 1 cup milk
• 4 large onions, chopped
• 3 Tablespoons oil
• 1 pound ground beef
• Salt and pepper, to taste
• 1 teaspoon ground cumin
• 1 cup black olives
• 1 cup raisins
• 2 pieces of cooked chicken breast, cut into cubes or strips
• 2 Tablespoons confectioners' sugar

Procedure

1. Preheat oven to 400°F.
2. Heat the corn, basil, salt, and butter in a large pot.
3. Slowly add the milk, stirring constantly until the mixture thickens.
4. Cook over low heat for 5 minutes.
5. Set aside while the meat filling is prepared.
6. Fry the onions in oil until they are soft.
7. Add the ground meat and stir to brown.
8. Drain grease from pan.
9. Add salt, pepper, and ground cumin.
10. Use an oven-proof dish to prepare the pie. Spread the onion and ground meat mixture on the bottom of the dish, then arrange the olives and raisins on top.
11. Place chicken pieces over the top.
12. Cover the filling with the corn mixture, then sprinkle on the confectioners' sugar.
13. Bake in the oven for 30 to 35 minutes until the crust is golden brown.
14. Serve hot.

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