Pastel De Choclo (Chilean Corn and Meat Pie)
- 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.
- 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.
- 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.
- 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.