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Chilean Corn Meat Pie

Renaissance.Chef's picture
<p><a href="http://www.flickr.com/photos/hazelestrada/4065971835/">Image Credit</a></p>
Ingredients
  Onions 2 Large, chopped
  Margarine 3 Tablespoon
  Lean beef 1 Pound, coarsely chopped
  Raisins 1⁄3 Cup (5.33 tbs)
  Parsley 1⁄4 Cup (4 tbs), chopped
  Cumin 1⁄2 Teaspoon
  Paprika 1⁄4 Teaspoon
  Salt To Taste
  Sweetened rhubarb sauce 1⁄2 Cup (8 tbs), drained
  Hard-cooked eggs 2 , sliced
  Pitted black olives 1⁄2 Cup (8 tbs)
  Cooked chicken slices/Cooked turkey slices 4 Medium (Thick Slices)
  Creamed corn 3 Cup (48 tbs)
  Sugar 2 Tablespoon
  Flour 1⁄4 Cup (4 tbs)
Directions

Preheat oven to 350°.
Saute onions in margarine until soft.
Add beef, raisins, parsley, and seasonings.
Cook until meat is done.
Spread meat in bottom of 1 1/2-quart buttered casserole.
Spread on a thin layer of rhubarb sauce; top with slices of egg, olives, and then the slices of chicken.
Heat corn in skillet with remaining ingredients.
Adjust sugar to your taste.
The Chileans Eke it rather sweet.
Pour the cooked corn topping over the meat.
Bake for about 15 minutes until topping is browned and all is piping hot.
Also good in individual casseroles.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
South American
Course: 
Appetizer
Method: 
Baked
Dish: 
Pie
Ingredient: 
Beef
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
6

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