Pastel de Choclo (Corn and Meat Pie)

Original dish made in Chile.

Preparation time: 10
minutes

Cook time: 30-35

minutes

Serves: 4 to 6

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

Directions
Preheat oven to 400F. Heat the corn, basil, salt, and butter in a large pot. Slowly add the milk, stirring constantly until the mixture thickens. Cook over
low heat for 5 minutes. Set aside while the meat filling is prepared. Fry the onions in oil until they are soft. Add the ground meat and stir to brown. Drain
grease from pan. Add salt, pepper, and ground cumin. 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. Place chicken pieces over the top. Cover the filling with the corn mixture, then sprinkle on
the confectioners' sugar. Bake in the oven for 30 to 35 minutes until the crust is golden brown.

Variations
1. Can be served with more or less of the corn, basil and meat.