Pastel de Choclo (Chilean Corn and Meat Pie)

Ingredients

• •6 large ears of corn, grated kernels
• •8 leaves of fresh basil, finely chopped
• •1 teaspoon salt
• •3 tablespoons butter
• •1/2 to 1 cup milk
• •4 large onions, chopped
• •3 tablespoons oil
• •1 pound finely ground lean beef
• •Salt and Pepper to taste
• •1 teaspoon ground cumin
• •4 hard-boiled eggs, sliced
• •1 cup black olives
• •1 cup raisins
• •12 pieces chicken, browned in hot oil, seasoned with salt, pepper and cumin
• •2 tablespoons confectioners’ sugar

Directions

1. 1Heat the grated corn, chopped basil, salt and butter in a large pot. Add the milk little by little, stirring constantly until the mixture thickens.
2. 2Cook over low heat for 5 minutes. Leave to one side while you prepare the meat filling.
3. 3Fry the onions in oil until transparent, add the ground meat and stir to brown.
4. 4Season with salt, pepper and ground cumin.
5. 5To prepare the pie, use an oven proof dish that you can take to the table.
6. 6Spread over the bottom of the dish the onion-ground meat mixture. Arrange over this the hard boiled egg slices, olives and raisings. Put the chicken pieces on top, bone the chicken if you like.
7. 7Cover the filling with the corn mixture. Sprinkle the confectioners’ sugar on the top.
8. 8Bake in a 400 degree Fahrenheit oven for 30 to 35 minutes until the crust is golden brown.
9. 9Serve at once. Eat with Ensalada Chilena.