Just like pastel de choclo, a popular dish from Chile, this pie is loaded with raisins, olives and hard-cooked eggs. With puréed corn and cornmeal, it has a double-corn topping. Serve with fresh tomato salsa or a squeeze of lime.
- Portion size 6 servings
- Credits : Canadian Living Magazine: October 2011
Ingredients
Corn Topping:
Method
In deep 10-inch (25 cm) cast-iron or nonstick ovenproof skillet, heat oil over medium-high heat; brown beef, breaking up with wooden spoon, about 2 minutes.Add onions; cook, stirring often, until softened, about 6 minutes. Add garlic, chili powder, cumin, salt and pepper; cook, stirring, for 3 minutes.Reduce heat to medium. Mix in flour until absorbed. Stir in broth, scraping up browned bits with wooden spoon; cook, stirring occasionally, until thickened, 3 to 5 minutes. Stir in corn, raisins and olives. Remove from heat. Nestle eggs in beef mixture. Set aside.
Corn Topping: In food processor, purée corn until almost smooth, about 1 minute. Add buttermilk, egg and butter; blend until combined.
Whisk together cornmeal, flour, baking powder, baking soda and salt; stir into corn mixture just until combined. Spoon evenly over beef, leaving 1/2-inch (1 cm) border around edge for steam to escape.
Bake in 400°F (200°C) oven until topping is golden brown, 20 to 25 minutes. Let stand for 5 minutes before serving.
Nutritional facts Per serving: about
- Sodium 777 mg
- Protein 34 g
- Calories 549.0
- Total fat 23 g
- Potassium 748 mg
- Cholesterol 182 mg
- Saturated fat 9 g
- Total carbohydrate 53 g
%RDI
- Iron 33.0
- Folate 45.0
- Calcium 11.0
- Vitamin A 15.0
- Vitamin C 7.0
