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Calories
650 (kcal)
Preparation
1 Hour
Author
InacapIngredients
- 1 kilo of frozen and thawed corn kernels
- ¼ cup milk
- 5 eggs
- 2 tablespoons melted butter
- salt and pepper to taste
- 2 cups of pino de carne (see Chilean baked empanadas)
- 6-8 pieces of cooked chicken
- 10 pitted black olives
- 2 tablespoons blond raisins
- 4 hard boiled eggs in quarters
- 1 tablespoon of powdered sugar for sprinkling (optional).
Instructions
- Step 1 - To prepare the pastelera: In a food processor or blender place the corn kernels, milk and eggs in parts. To obtain a smoother paste, it is recommended to pass half of the mixture through a strainer to remove excess skins. Return the whole mixture to a bowl. Stir in the melted butter. Season and set aside.
- Step 2 - Preheat oven to high temperature (200°C)
- Step 3 - For the cake In a clay dish place half of the reserved chocolate paste. Bake for 10 minutes, just to form a layer for the meat pine.
- Step 4 - Remove the baking dish from the oven and add on top of the baked chocolate paste the beef pineapple, chicken pieces, olives, raisins and hard-boiled egg. Cover with reserved corn paste. Optional: sprinkle with sugar
- Step 5 - Bake the cake for 15 to 20 minutes or until the corn is cooked and the surface is golden brown. Serve immediately.
