Chilean Meat Pie Recipes

CHILEAN POTATO PIE (PASTEL DE PAPAS)

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
• Place the potatoes into a large pot and cover with salted water. Bring to a boil; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash the hot potatoes with butter and salt. Let cool until just warm; stir in the beaten egg until smooth.
• Meanwhile, heat the oil in a large skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomatoes and tomato paste; continue cooking until the tomatoes soften and begin to lose their shape. Add the ground beef and cook until browned, about 10 minutes. Stir in the panquehue cheese and parsley; season to taste with salt, black pepper, and cayenne pepper.
• Spread half of the mashed potato mixture into the prepared baking dish. Cover with the ground beef mixture, then spread the remaining mashed potatoes over the beef to completely cover.
• Bake in the preheated oven until the potatoes are hot and the top is lightly browned, about 40 minutes.

CHILEAN MEAT PIE

Steps:

• In heavy skillet, brown the meat drain off the fat and remove.
• to a 3 - 4 quart casserole dish and set aside.
• Add oil to the skillet and saute onion, chile, cumin, paprika, salt, pepper and oregano.
• Add the sauteed mixture to the meat and mix.
• Arrange the olives over the top.
• Put corn, milk, and sugar in blender and puree.
• Heat a bit of oil in a skillet, add pureed corn and simmer until the corn mixture starts to thicken.
• Pour this mixture over the meat mixture.
• Bake in 350 degree oven for 45 to 60 minutes or until top is brown.
• Remove from oven and let sit for 10 minutes before serving.