4. Corn and Meat Pie (PASTEL DE CHOCLO) Back

  • 6 large ears of corn, grate the kernels
  • 8 leaves of fresh basil, finely chopped
  • 1 tsp salt
  • 3 tbsps butter
  • 1/2 cup milk
  • 4 large onions chopped
  • 3 tbsps oil
  • 1 lb. finely ground lean beef
  • Salt and pepper to taste
  • 1 tsp ground cumin
  • 4 hard-boiled eggs, sliced
  • 1 cup black olives
  • 1 cup raisins
  • 12 pieces of chicken, browned in hot oil, seasoned with salt, pepper and cumin
  • 2 tbsps confectioner’s sugar

Heat the grated corn, chopped basil, salt and butter in a large pot. Add the milk little by little. Stirring constantly until the mixture thickens. Cook over low heat for 5 minutes. Leave aside while you prepare the meat filling.

Fry the onions in oil until transparent, add the ground meat and stir to brown. Season with salt, pepper and ground cumin. To prepare the pie use an oven-proof dish that you can take to table. Spread over the bottom of the dish the onion-ground meat mixture. Arrange over this the hard-boiled egg slices, olives and raisins. Put the chicken pieces on top. Cover the filling with the corn mixture. Sprinkle the confectioner´s sugar over the top.

Bake in a hot oven 400ºF (205ºC) for 30-35 minutes until the crust is golden brown. Serve at once.