Chilean
Corn and Meat Pastel
"This
South American dish is similar in spirit to a shepherd's
pie
(with corn empahsized instead of potatoes) but its
savory
flavor is joined by a sweet touch of sugar.
This
recipe makes twelve servings."
Ingredients:
1) 5 tbs. Oil
2) 4-6 Chicken Breast halves
3) Salt and Pepper to taste
4) 6 cups Corn Kernels
5) 1/5 cup fresh Basil - finely chopped
6) 1 tsp. Salt
7) 3 tbs. Butter
8) 1 cup Milk
9) 4 Onions - finely chopped
10) 1 lb. Ground Lean Beef
11) 1 tsp. Ground Cumin
12) 4 hard-boiled Eggs - sliced
13) 1 cup Black Olives
14) 2 cups Raisins
15) 2 tbs Confectioner's Sugar
Preparation:
1) In two tablespoons of hot oil over
medium high heat, quickly brown the chicken
on both sides.
Then sprinkle with salt and pepper to taste and set aside.
2) Heat the corn, basil, salt and butter
in a large pot. Add the milk a bit at a time
stirring constantly
until the mixture thickens. Cook over low heat for 5 minutes.
Then remove from
the heat and set aside.
3) Saute the onions in the remaining oil
until translucent and then add the ground
meat. Stir
in the cumin plus salt and pepper to taste. When the meat is browned,
remove from the
heat.
4) Line the bottom of an oven-proof serving
dish with the meat-and-onion mixture.
Atop this, make
a layer of hard-boiled egg slices, olives and raisins. Lay the
chicken breast
pieces atop that layer and then cover entirely with the corn
mixture.
Sprinkle confectioners sugar over the corn layer.
5) Bake at 400 degrees for 30 to 35 minutes
until the crust is golden brown. Serve
sprinking more
confectioner's sugar over each portion as desired.