Pastel De Choclo (Chilean Corn & Meat Pie)

Directions

1. Heat oven to 400℉ (200℃).

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.

1. Put beef in same skillet; cook, stirring constantly, until no longer pink.

Stir in salt, pepper, raisins and olives.

Spoon ¼ 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.

1. Combine oil and paprika in same skillet; place over medium 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.
2. Add puréed corn mixture to cooked onion in skillet; mix well. Continue cooking 5 minutes. Spoon ¼ of corn mixture over top of each bowl of meat. Bake until bubbly and nicely browned, 35 to 40 minutes.