Some years ago i spent a few weeks in Chile with a friend and this meat pie with a corn topping was often on the menu. It quickly became a favourite and I cooked it a couple of times on my return but had forgotten all about it until i saw this recipe by Raul Diaz.
Ingredients
- For the corn paste:
- 2 tbsp butter
- 1 tbsp sunflower oil
- 1 kg frozen sweetcorn
- 70-100 ml whole milk
- 12 leaves of basil
- For the meat filling:
- 2 tbsp sunflower oil
- 1 kg beef mince
- 3 onions finely chopped
- 1 tbsp dried chilli flakes
- tsp ½ground cumin
- 2 tbsp plain flour
- 500 g cooked chicken breast diced
- Handful of raisins
- 200 g black olives pitted
- 3 hard boiled eggs sliced
- 2-3 tbsp golden caster sugar
- 3 hard boiled eggs sliced
- 2-3 tbsp golden caster sugar
Servings:
Instructions
- Melt the butter with the oil in a large saucepan over a medium heat. Add the corn and cook, stirring, for about 10 minutes until toasted and turning golden.
- Add the milk and basil and season, then simmer for another 10 minutes until the corn is tender. With a hand blender, blitz the corn mixture until smooth. Check the seasoning and set aside.
- Heat the oil for the filling in a large, wide pan over a medium-high heat. Cook the beef mince for about six to seven minutes, stirring regularly, until well coloured. Add the onions, chilli flakes and cumin, season with salt and pepper and cook for another 10 minutes until the onions have softened.
- Add the flour and mix well with the meat, allowing it to cook off for a minute or two. Slowly add 120ml water, stirring constantly to avoid lumps. Allow the water to come to the boil and stir until thickened to a coating consistency.
- Preheat the oven to 200C/180C fan/gas 6.
- Spoon a layer of the mince mixture into a large baking dish, then add the chicken, raisins, black olives and hard-boiled eggs in layers on top. Finish with a layer of the corn paste, making sure it completely covers the other layers. Sprinkle the top with sugar and bake for 45 minutes until golden.
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