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Chilean-spiced beef-and-corn pie

By Phillippa Cheifitz

Serves 6 to 8

Difficulty Easy

Prep Time 30 minutes

Cooking Time 40 minutes

Ingredients

3 T oil
2 medium onions, finely chopped
1 large red pepper, seeded, cored and chopped
750 g lean free-range beef mince
2 garlic cloves, crushed
1 t chilli powder
1 t ground cumin
1 t ground coriander
1 cinnamon stick
1 t dried oregano
2 T red wine vinegar
1⁄2 T sugar
1 x 400 g can whole tomatoes in juice, crushed
Sea salt and freshly ground black pepper, to taste
40 g seedless raisins
2 T parsley, chopped
2 T coriander, chopped

For the corn custard:

450 g fresh corn kernels, blanched
4 extra large, free-range eggs
1⁄2 cup sour cream
1 t salt

Method

Preheat the oven to 190°C. Heat the oil in a large pan and add the onions and pepper. Cook gently until softened. Add the mince and stir until the meat changes colour. Stir in the garlic, spices, oregano, vinegar, sugar, tomatoes and seasoning. Bring to a simmer, cover tightly and cook for 10–15 minutes.

Pour boiling water over the raisins, then drain. Add the raisins, parsley and coriander to the mince mixture. Season to taste and turn into an oiled baking dish, one large or smaller ones, if you prefer.

To make the corn custard, roughly blend all the ingredients. The mixture should be textured. Pour over the beef filling and bake for 40 minutes, or until golden and set. Allow to stand for 10 minutes before cutting into squares, or serve in the individual dishes.

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Chilean-spiced beef-and-corn pie

Ingredients

Method