Oh Maria, little darling Ines will be here soon. What is in a corn pie?
CORN AND MEAT PIEServes 12.This is a popular Chilean recipe. 6 large ears of corn, grate the kernels 8 leaves of fresh basil, finely chopped 1 tsp. salt 3 tbsp. butter1/2-1 cup milk 4 large onions, chopped 3 tbsps. oil 1 lb. (1/2 kg) 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. confectioners' sugarHeat the grated corn, chopped basil, salt and butter in a large pot. Addthe milk little by little, stirring constantly until the mixture thickens.Cook over low heat for 5 minutes. Leave to one side while you prepare themeat filling. Fry the onions in oil until transparent, add the ground meatand stir to brown. Season with salt, pepper and ground cumin. To preparethe pie use an oven-proof dish that you can take to the table. Spread overthe bottom of the dish the onion-ground meat mixture. Arrange over thisthe hard boiled egg slices, olives and raisins. Put the chicken pieces ontop, bone the chicken if you like. Cover the filling with the cornmixture. Sprinkle the confectioners' sugar over the top. Bake in a hotoven 400 Deg. F (205 Deg. C) for 30-35 minutes until the crust is goldenbrown. Serve at once. In Chile more sugar is served to sprinkle over the"pastel" as it is eaten. Serve with "Ensalada Chilena".
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