2 cups ground beef filling (see baked Chilean empanadas)
6 or 8 pieces of cooked chicken
10 pitted black olives
2 tbsp golden raisins/sultanas
4 hard-boiled eggs, quartered
1 tbsp icing sugar to sprinkle on top (optional)
Step 1 – Prepare the corn layer: Blend the corn kernels, milk and eggs in batches in a blender or food processor. For a smoother consistency, strain half the mixture through a sieve and eliminate excess roughage. Put the mixture in a bowl and add the melted butter. Season, stir and set aside.
Step 2 – Preheat the oven to 200°C (390°F).
Step 3 – Assemble the casserole: Spread half of the reserved corn mixture in a clay casserole dish. Bake for 10 minutes.
Step 4 – Remove the dish from the oven. Add the ground beef filling, chicken pieces, olives, raisins and hard boiled egg wedges. Top with the remaining corn mixture. Optional: sprinkle top with sugar.
Step 5 – Bake for 15 to 20 minutes until the corn mixture is cooked and the top is golden brown. Serve immediately.