Chilean corn pie (pastel de choclo)

METHOD

1. For the beef filling: Preheat oven to 180°C. Lightly grease a 28cm x 22cm baking dish. Heat oil in a large pan over medium heat. Add onions and cook for 5 minutes, or until translucent. Add garlic. Season with salt and pepper. Add paprika and cumin. Stir until fragrant. Increase heat to high. Add beef and cook, stirring constantly, breaking up with a wooden spoon for 10 minutes or until browned. Stir in oregano, remove from heat.
2. For the corn filling: place the corn kernels (defrosted if using frozen), creamed corn and basil in a blender. Pulse until corn is pureed, but not completely smooth.
3. Heat butter in a medium saucepan, add the corn puree and sea salt. Cook the mixture over medium-high heat, until it begins to boil. Reduce heat and stir frequently for 5 minutes or until thickened.
4. Spoon beef filling into a greased baking dish and spread out with a spatula or spoon. Scatter the sliced hardboiled eggs, olives and raisins over the meat filling. Pour over corn filling and spread with a spoon to cover completely. Make a grooved pattern in the corn topping with a fork, then sprinkle with sugar to ensure browning, if desired.
5. Bake in the oven for 30 minutes, or until bubbling. Place under the grill on high and cook until the top is golden brown. Rest for 10 minutes.

Lyndey's note: The use of the two types of corn is to mimic the creaminess of the corn variety in Chile. Pulsing kernels with creamed corn gives the filling texture.