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chicken (3 lb), boiled and shredded 3 cups chopped onions 1.5 lbs or 750 g ground beef 3 T olive oil 1 t dry oregano 2-3 cloves of garlic, crushed 2 t salt Black pepper to taste, freshly ground 2 t sweet paprika 1 pinch cumin ½ cup raisins 10 black olives, pitted 3 hard-boiled eggs, cut in quarters
Sweetcorn Topping: 12 cups fresh or frozen sweetcorn 1 cup cream 1 egg, beaten 1 t salt or to taste 1 pinch of fresh ground pepper 5 leaves of fresh basil cut in julienne 2 T melted butter 8 t sugar (optional)
To Make the Pino: Heat the oil in a large saucepan over medium to high heat. Saute the onions and the crushed garlic with the oregano, pinch of cumin and salt until the onions are cooked.
Add the meat in one layer, and cook until golden. Then, using a spatula, turn the meat and sauté the other side. Once the meat is cooked, add the sweet paprika and mix well. (If you stir the mixture from the beginning, the result will be too watery.) Prepare the filling the day before and once cool, refrigerate until needed. To Make the Sweetcorn Topping: Using a food processor or blender, gradually grind the corn, adding the cream as you go, until a smooth, uniform pureee is achieved. Put the mixture in a large saucepan and cook over a low heat, stirring constantly. When it thickens, withdraw from the heat, add the beaten egg and melted butter and mix well. Add the basil, season with salt and pepper and reserve. Assembly and Baking: Preheat the oven to 375-degree Fahrenheit. Grease a baking dish or 8 individual ramekins. Fill the baking dish or each tamekin to 1/3 with the filling. Add a layer of the shredded chicken and then arrange the raisins, olives and egg wedges evenly on top. Finally cover with the corn mixture. For an authentic finish, sprinkle sugar on top. Bake for approximately 35 minutes, or until golden brown. Serve immediately.