Chillian Corn Pie Recipe

Chillian Corn Pie Recipe

I am in Santiago Chile right now, so I thought I would try a famous Chillian recipe. 

I use to think Corn had no health benefits but after looking it up I found out that there is lots! 

Corn is a source of Calories, Prevention of Haemorrhoids and Colorectal Cancer, Rich Source of Vitamins, 

Provides Necessary Minerals, Antioxidant, Cardio-Protective Attributes, Prevents Anaemia, Lowering LDL Cholesterol, Protection against Diabetes and Hypertension, and has Cosmetic Benefits

You can read more about corns health benefits from this link http://www.organicfacts.net/health-benefits/cereal/health-benefits-of-corn.html

Ingredients:

• 2 lbs corn kernels (fresh, frozen or Canned)
• 1/2 oven-roasted chicken, deboned
• 3 T butter
• 1 T Olive oil
• 2 T brown sugar
• 1 C milk
• 2 hard-boiled eggs, quartered
• 1/4 C raisins (we used golden raisins)
• 1/4 C black olives (traditionally kep whole, seed and all)
• handful of basil leaves, minced
• salt to taste

For the beef filling:

• 1 lb ground beef
• 1 large onion, diced
• 2 T butter
• 1/2 tsp cumin
• 1 1/2 tsp paprika
• Salt and pepper to taste

Directions:

Preheat the oven to 400ºF.

Take the corn kernels and pulse in a processor until finely chopped.  Heat the processed 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 to one side while you prepare the meat filling.

In a large skillet, sauté the onions in canola oil until transparent and fragrant.  Add the ground meat and sauté until brown.  Season with salt, pepper and ground cumin.

To prepare the pie, use an oven-proof dish that you can take to the table.  Butter the bottom of the dish and then spread the beef filling in an even layer at the bottom.  Scatter the hard boiled egg pieces, chicken, olives and raisins evenly on top of the beef mixture.  Cover everything with the corn mixture.  Sprinkle the top with sugar over the top to caramelize.

Bake the pie for 30-35 minutes until the surface has brown to a deep gold.  Serve immediately.  In Chile, extra sugar is served to sprinkle over the “pastel” as it is eaten. 

I got the recipe for this from this link http://foodcomas.com/2012/01/18/pastel-de-choclo-chilean-corn-pie/