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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 salt 1/2 tsp. cayenne pepper 1/4 c. condensed bouillon or consomme undiluted 1 (1 lb. 4 oz.) can cream-style corn 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 wedges. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |