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---------- Recipe via Meal-Master (tm) v8.04
Title: PASTEL DE CHOCLO (CHILEAN CORN & MEAT PIE)
Categories: Chilean, Hamburger, Chicken, Low-fat
Yield: 4 Servings
-----------------------MEAT MIXTURE-----------------------
1 Chicken breast;skinned/boned
8 oz Hamburger, extra lean
1/4 ts Salt
1/4 ts Black pepper
1/2 c Raisins
2 tb Kalamata olives; chopped
-----------------------CORN TOPPING-----------------------
1/2 tb Canola oil
1/8 ts Paprika
1 md Onion; finely chopped
16 oz Corn kernels; thawed
1/2 c Milk, non-fat
3/4 ts Cumin, ground
1/4 ts Salt
1/4 ts Black pepper
1. Heat oven to 400 degrees. Spray skillet with
non-stick 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 1/4 of mixture into
each of 4 small, oven-proof bowls or one 8-by-8-inch
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 1/4 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
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