Pastel De Choclo (Chilean Corn & Meat Pie)
Yield
4 servingsPrep
30 minCook
60 minReady
90 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Meat mixture | |||
| 1 | each |
chicken breasts
skinless, boneless |
|
| 8 | ounces |
ground beef
extra lean |
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| ½ | cup |
raisins, seedless
|
|
| 2 | tablespoons |
kalamata olives
chopped |
|
| Corn topping | |||
| ½ | tablespoon |
canola oil
|
|
| ⅛ | teaspoon |
paprika
|
|
| 1 | medium |
onions
finely chopped |
|
| 16 | ounces |
corn
thawed |
|
| ½ | cup |
milk, skim
|
|
| ¾ | teaspoon |
cumin
ground |
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Meat mixture | |||
| 1 | each |
chicken breasts
skinless, boneless |
|
| 231.2 | ml/g |
ground beef
extra lean |
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 118 | ml |
raisins, seedless
|
|
| 3E+1 | ml |
kalamata olives
chopped |
|
| Corn topping | |||
| 7.5 | ml |
canola oil
|
|
| 0.6 | ml |
paprika
|
|
| 1 | medium |
onions
finely chopped |
|
| 462.4 | ml/g |
corn
thawed |
|
| 118 | ml |
milk, skim
|
|
| 3.8 | ml |
cumin
ground |
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
Directions
- 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.
