Chillean corn topped pie
Serving size: Serves 8
Cuisine type: South AmericanCooking time: More than 1 hour
Course: MainFavourite flavours: Beef
Chillean corn topped pie
INGREDIENTS
1 brown onion, finely chopped
4 cloves garlic, chopped
2 tablespoons ground cumin
1 tablespoon ground coriander
1.2 kg beef mince
1 egg, lightly beaten
½ cup chopped parsley
8 soft boiled eggs, peeled
corn topping
8 fresh corn cobs
1 brown onion, finely chopped
1 tablespoon ground cumin
2 cups water
½ cup chopped coriander
salt and pepper, to taste
METHOD
Preheat oven at 220°C/200°C (fan forced).
To make corn topping, cut corn kernels from corn cobs. Set two empty cobs aside and transfer half of the kernels to a food processor, process until finely chopped.
Place processed kernels, whole kernels, onion, cumin, water, and the two cobs in a large saucepan; cook uncovered, for 30 minutes or until liquid has evaporated and mixture resembles mushy peas.
Remove and discard cobs. Stir in coriander and season with salt and pepper.
Heat oil in a large frying pan. Add onion, garlic, cumin and coriander, cook for 2 minutes or until onion is soft.
Add mince and cook until browned all over, simmer for a further 5 minutes or until cooked through. Stir in beaten egg and parsley and season with salt and pepper.
Spoon mince mixture into an 8 cup capacity baking dish and gently press in eggs and then top with corn mixture.
Cook for 20 minutes or until top is golden brown.
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