Autor: Inacap
INGREDIENTES
- 1 kg (2 lbs 3 oz) frozen corn, thawed
- ¼ cup milk
- 5 eggs- 2 tbsp melted butter
- Salt and pepper to taste
- 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)
INSTRUCCIONES
- 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.
COMPARTE SI TE GUSTÓ ESTA RECETA
