CHILEAN MEAT PIE|
(Pastel de choclo)
1 medium onion
2 c. cut up leftover pot roast
of beef or lamb
10 pitted ripe olives
2 hard-cooked eggs
1 tsp. oregano
1/2 tsp. cayenne pepper
1/4 c. condensed bouillon or
1 (1 lb. 4 oz.) can
2 eggs, well beaten
1/2 tsp. pepper
In food grinder, finely grind onion, meat, olives and
hard-cooked eggs. Start heating oven to 375 degrees. Combine meat,
oregano, 1/2 teaspoon salt, cayenne and bouillon. To corn, add
beaten eggs, 1/4 teaspoon salt and pepper; mix well. With meat
mixture line bottom and sides up to rim of well greased 9-inch
pie plate, patting mixture in place. Top with corn mixture.
Bake 45 minutes. Then increase oven heat to 400 degrees and bake 15
minutes. Remove from oven; cool 10 minutes and cut into six
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