Corn and Meat Pie

Recipes of Legumes

Chilean Cooking

Ingredients serves 12

  • 12 large ears of corn
  • 2 tablespoons butter
  • 1 tablespoon oil
  • 1 quart milk
  • Salt
  • 3 tablespoons granulated sugar
  • 3 basil leaves, finely chopped
  • 4½ lbs empanada beef filling
  • 3 teaspoons hot sauce
  • 1 oven-roasted chicken, cut into pieces
  • 4 hard boiled eggs, sliced


1 Peel the corn, remove kernels with a knife and grind in a food processor.

2 Place butter in a pot with hot oil. Add the corn paste and cook slowly, stirring constantly. As the mixture thickens, add the milk, then salt, sugar, and basil. The mixture is ready when thick.

3 Grease 12 individual clay serving bowls and add to each: 4 heaping tablespoons of the meat mixture with chili pepper, a piece of roasted chicken and a slice of hard-boiled egg. Cover with a layer of the corn mixture about 1 inch thick. Sprinkle with granulated sugar and place in a very hot oven until the sugar begins to caramelize.

Wine Pairing

Advice of Wine to combine

Suggest from Sommelier

Predominating here are the sweet flavor of the corn, the soft flavor of the chicken, and the sweet, crunchy-crusty topping. Together it calls for a wine with sufficient fruity sweetness, low tannins, such as a young Merlot or Carménére, even better if they've been softened by a short barrel aging.

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