- Scrape corn from the cobs or use canned corn and puree it (some whole corn kernels can be set aside to add later).
- Hard boil the eggs and slice or chop them roughly.
- Sauté the minced meat and onions in a pan until cooked. Add raisins and spices to the meat mixture and cook for an additional minute.
- In a separate pan, sauté the chicken or use pre-cooked chicken. Cut the cooked chicken into bite-sized pieces.
- Mix the pureed and lightly salted corn with the onion-meat-raisin mixture, eggs, olives, and diced tomatoes (and washed and chopped cilantro leaves if using). If the corn mixture is too liquid, stir in some cornmeal.
- Grease a baking dish and layer the corn mixture and chicken alternately.
- Sprinkle the surface with some sugar and butter flakes to create a caramelized layer.
- Bake in a preheated oven at 160°C (320°F) for 45-60 minutes. If using precooked ingredients, the pastel can be removed once it looks done, but it's best served hot.
English
family
Chile
meat
Published: by Frieber