Pastel de Choclo and Chilean Sea Bass

Pastel de Choclo  CORN AND MEAT PIE  Courtesy of Jose Iribarne
6 large ears of corn, grate the kernels
8 leaves of fresh basil, finely chopped
1 tsp. salt
3 tbsp. butter
1/2-1 cup milk
4 large onions, chopped
3 tbsps. oil
1 lb. (1/2 kg) finely ground lean beef
Salt and pepper to taste
1 tsp. ground cumin
4 hard-boiled eggs, sliced
1 cup black olives
1 cup raisins
12 pieces of chicken, browned in hot oil, seasoned with salt, 
pepper and cumin
2 tbsps. confectioners' sugar

Heat the grated corn, chopped basil, salt and butter in a large pot. Add the
milk little by little, stirring constantly until the mixture thickens. Cook over low
heat for 5 minutes. Leave to one side while you prepare the meat filling. Fry 
the onions in oil until transparent, add the ground meat and stir to brown. 
Season with salt, pepper and ground cumin. To prepare the pie use an oven-
proof dish that you can take to the table. Spread over the bottom of the dish 
the onion-ground meat mixture. Arrange over this the hard boiled egg slices, 
olives and raisins. Put the chicken pieces on top, bone the chicken if you like. 
Cover the filling with the corn mixture. Sprinkle the confectioners' sugar over
the top. Bake in a hot oven 400 Deg. F (205 Deg. C) for 30-35 minutes until the
crust is golden brown. Serve at once. In Chile more sugar is served to sprinkle
over the "pastel" as it is eaten.

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