Recipe - Pastel De Choclo (Chilean Corn And Meat Pie)

MEAT MIXTURE
1 Chicken breast;skinned/boned
8 ounce Hamburger, extra lean
One fourth teaspoon Salt
One fourth teaspoon Black pepper
One half cup Raisins
2 tablespoon Kalamata olives; chopped

CORN TOPPING
One half tablespoon Canola oil
1/8 teaspoon Paprika
1 md Onion; finely chopped
16 ounce Corn kernels; thawed
One half cup Milk, nonfat
Three fourths teaspoon Cumin, ground
One fourth teaspoon Salt
One fourth teaspoon Black pepper

1. Heat oven to 400 degrees. Spray skillet with nonstick 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 One fourth of mixture into
each of 4 small, ovenproof bowls or one 8by8inch 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 One fourth 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
Posted to MMRecipes Digest V3 #307

Date: Sat, 9 Nov 1996 20:04:47 +0000

From: Linda Place placel@worldnet.att.net