A Chilean national u.n, Pastel de Choclo (pah-stell day chorc-loh) is usually made with corn kernels stripped from fresh corn ears. When corn in season, six ears will provide enough kernels for this recipe.
1 teaspoon butter
3 tablespoons vegetable oil
2 medium-sized onions, thinly sliced
1 red chilli, seeded and finely chopped
1 garlic clove, crushed
12 oz. minced beef
12 oz. minced pork
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon hot chilli powder
1 tablespoon flour
1 oz. black olives, stoned
1 oz. raisins, soaked in water for
15 minutes and drained
2 tablespoons vegetable oil
1 medium-sized onion, finely chopped
12 oz. canned sweetcorn kernels, drained and pureed in a food mill or electric blender
2 teaspoon salt
Preheat the oven to fairly hot 375 ‘F (Gas Mark 5, 190°C). Grease a 2-pint baking dish with the butter. Set aside.
In a large frying-pan, heat the oil over moderate heat. When the oil is hot, add the onions, chilli and garlic and fry, stirring occasionally, for 5 to 7 minutes or until the onions are soft and translucent but not brown.
Add the beef and pork and fry, stirring frequently, for 6 to 8 minutes or until the meat is well browned. Stir in the salt, cumin, chilli powder and flour. Mix in the olives and the raisins. Remove the pan from the heat. Spoon the mixture into the prepared baking dish. Set aside.
To make the topping, in a small frying-pan, heat the oil over moderate heat. When the oil is hot, add the onion and fry, stirring occasionally, for 5 to 7 minutes or until it is soft and translucent but not brown. Add the pureed sweetcorn and salt and cook, stirring occasionally, for 5 minutes. Remove the pan from the heat. Spoon the corn mixture evenly over the meat mixture in the baking dish.
Place the dish in the oven and bake the pie for 20 to 25 minutes or until the top is golden brown.