CL
Chile
Featured recipe
South America
CL
A Chilean baked corn pie with savory beef, chicken, olives, egg, and a lightly sweet corn topping.
35 min
55 min
6 servings
Medium
1 hr 30 min
1 tbsp neutral oil 1 large onion, diced 1 lb (450 g) ground beef 1 tsp paprika 1/2 tsp cumin 1 tsp salt 1/2 tsp black pepper 2 cups cooked shredded chicken 3 hard boiled eggs 12 black olives 6 cups (900 g) corn kernels 1/2 cup (120 ml) whole milk 2 tbsp unsalted butter 1/4 cup basil leaves 1 tbsp sugar
1. Heat oven to 375°F (190°C). 2. Cook onion in oil for 7 minutes. 3. Add beef, paprika, cumin, salt, and pepper and brown well. 4. Spread the beef in a baking dish. 5. Add chicken, egg quarters, and olives. 6. Blend corn, milk, and basil until thick but slightly textured. 7. Cook the corn mixture with butter for 8 to 10 minutes. 8. Spread it over the filling. 9. Sprinkle sugar lightly over the top. 10. Bake for 30 to 35 minutes until golden in spots.
SCHNAX TIP
Cook the corn topping until thick before assembling so the finished pie holds together.