Pastel de choclo

Ingredients

Quantities for 6 servings.

• 1.2 kg Sweetcorn, kernels, fresh or frozen
• 700 g Minced beef
• 400 g Chicken thigh, poached, in pieces
• 4 piece Onion
• 3 piece Eggs, boiled, halved
• 12 piece Black olives
• 60 g Raisins
• 20 g Basil
• 250 ml Milk
• 60 g Butter
• 1 tbsp Ground cumin
• 3 tbsp Sugar
• to taste Salt and pepper

Method

1. Fry the finely chopped onion until translucent, add the mince, cumin, salt and pepper and cook through. Let the pino cool; warm, it will weep.
2. Blitz the corn with the basil and milk to a coarse but even mass.
3. Cook it down with the butter over medium heat, stirring, for about fifteen minutes, until a spoon stands up in it.
4. Divide the pino between earthenware dishes and top each with a piece of chicken, half an egg and a couple of olives with raisins.
5. Cover with a two-centimetre layer of the corn mass, level it and dust with sugar.
6. Bake at 200 °C for forty minutes, the last five under the grill, to a dark caramel crust.