Pastel De Choclo Chilean Corn Meat Pie
Ingredients| MEAT MIXTURE 1 chicken breast, skinned/boned 8 oz hamburger, extra lean 1/4 tsp salt 1/4 tsp black pepper 1/2 cup raisins 2 tbsp kalamata olives, chopped CORN TOPPING 1/2 tbsp canola oil 1/8 tsp paprika 1 medium onion, finely chopped 16 oz corn kernels, thawed 1/2 cup milk, non-fat 3/4 tsp cumin, ground 1/4 tsp salt 1/4 tsp black pepper |
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1. Heat oven to 400 degrees. Spray skillet with non-stick vegetable
spray; place over medium heat until hot. Cook chicken breast 2
minutes on each side. Remove from skillet, set aside.
2. Put beef in same skillet; cook, stirring constantly, until no
longer pink. Stir in salt, pepper, raisins and olives. Spoon 1/4 of
mixture into each of 4 small, oven-proof bowls or one 8-by-8-inch
baking dish. Cut cooked chicken breast into quarters; place 1 quarter
on top of meat in each bowl.
3. Combine oil and paprika in same skillet; place over medium heat
until hot. Add onion and cook, stirring frequently, until soft and
translucent, about 5 minutes. While onion is cooking, combine thawed
corn, milk, cumin, salt and pepper in food processor; puree.
4. Add pureed corn mixture to cooked onion in skillet; mix well.
Continue cooking 5 minutes. Spoon 1/4 of corn mixture over top of
each bowl of meat. Bake until bubbly and nicely browned, 35 to 40
minutes.
Source: Chicago Tribune, November 6, 1996
Servings:
4
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