Chilean corn and meat pie

Latin Recipe

Salads and Vegetables

Dinner

Easy

60'

An exquisite mix between ground beef and onion, a sweet and succulent layer of black olives, raisins and a rich combination made with corn. It is covered with a little sugar to give it a sweet touch and then it is baked.

Ingredients Preparation Share

Ingredients

8 leaves of fresh basil, finely chopped
8 units of Frozen diced corn
1 teaspoon de sal
3 tablespoon of butter
0.25 cup of milk
2 large onions, finely chopped
3 tablespoon of vegetable oil
450 grams of ground lean beef
1 tablespoon of Adobo with GOYA pepper
4 hard-boiled eggs, sliced (optional)
1 cup of Pitted manzanilla olives
1 cup of Sultanas
2 tablespoon of sugar

Preparation

Bake in a preheated oven at 400º F (180º C).
In a saucepan over medium high heat combine milk, basil, salt, butter and grated corn. Stir constantly until mixture thickens. Set aside.
In a separate 25-centimetre saucepan, heat oil over medium-high heat. Add onions and cook until translucent. Add ground beef and season with Adobo. Leave on heat until cooked through, meat should turn brown. set aside.
To assemble pie, use a baking dish; spread meat and onion mixture over bottom of dish. Place the slices of hard-boiled egg (optional), olives and sultanas. Top the filling with the corn mixture and then sprinkle the sugar on top.
Bake for 20 minutes, or until the top turns golden brown. Serve immediately.