Pastel de Choclo (English)

Dear Cyber-friends:

...I thought it would be a good opportunity to introduce you to the 
pleasures of the Chilean corn and meat pie ("pastel de choclo"). 

Regards,
Jose Iribarne
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CORN AND MEAT PIE
Serves 12.
This is a popular Chilean recipe.

    6 large ears of corn, grate the kernels
    8 leaves of fresh basil, finely chopped
    1 tsp. salt
    3 tbsp. butter
1/2-1 cup milk
    4 large onions, chopped
    3 tbsps. oil
    1 lb. (1/2 kg) finely ground lean beef
      Salt and pepper to taste
    1 tsp. ground cumin
    4 hard-boiled eggs, sliced
    1 cup black olives
    1 cup raisins
   12 pieces of chicken, browned in hot oil, seasoned with salt, 
      pepper and cumin
    2 tbsps. confectioners' sugar

Heat the grated corn, chopped basil, salt and butter in a large pot. Add
the milk little by little, stirring constantly until the mixture thickens.
Cook over low heat for 5 minutes. Leave to one side while you prepare the
meat filling. Fry the onions in oil until transparent, add the ground meat
and stir to brown. Season with salt, pepper and ground cumin. To prepare
the pie use an oven-proof dish that you can take to the table. Spread over
the bottom of the dish the onion-ground meat mixture. Arrange over this
the hard boiled egg slices, olives and raisins. Put the chicken pieces on
top, bone the chicken if you like. Cover the filling with the corn
mixture. Sprinkle the confectioners' sugar over the top. Bake in a hot
oven 400 Deg. F (205 Deg. C) for 30-35 minutes until the crust is golden
brown. Serve at once. In Chile more sugar is served to sprinkle over the
"pastel" as it is eaten. Serve with "Ensalada Chilena".