|Chilean Traditional Corn Pies|
Every Tuesday I choose a different friend to be my tutor for a day: I select one of their original recipes, I make the recipe following my friend's instructions, I snap a multitude of pictures, I scarf down as much as my belt-line will permit - and then I share everything I love about my friend's recipe. Read more about the details for Tuesday Tutor
Canela Kitchen - a blog stuffed with a wonderful mix of traditional South American recipes, delicious baked goodies, and refreshing quick-fixes. Perhaps even more impressive, Gloria shares her recipes in both Spanish and translated English - which allows language-impaired folks like myself to easily enjoy foreign recipes.
I'm always curious to discover Gloria's newest creations. I am often introduced to unfamiliar ingredients and flavor pairing - and inspired with new ideas for changing up traditional recipes. So if you haven't already discovered Gloria's blog, it's time to expand your culinary horizons and check out Canela Kitchen.
About the Author: 5 Fun Facts
- "I love to read (really a lot) though now I read a lot of cooking book now I have a recipes blog and I have 2 subscriptions to Usa magazines, I read a lot in English like you know my first language is Spanish."
- "I love swimming."
- "I have twins they have 17 years We adopted 17 years ago yes they arrive home when they have 3 days. Is the most amazing of my life."
- "I love cook but especially baking, I learned about 12 years old because my mom was a cook teacher by many years, she cook amazing."
- "I love my blog I begin it 2007 and is amazing all the people I knew an still we are friends you know, someones are so special to me. I begin my blog because many people from England asked me recipes (I was in a british site) and I begin to translate all my recipes."
Every time I select a recipe for a Tuesday Tutor post, I seem to have an ulterior motive - and today is no different. I love corn, but I don't have many recipes that use it. Sometimes I chuck it into shepherd's pie, sometimes I make confetti corn, and sometimes I just want to gnaw it off the cob.
So when I found Gloria's traditional chilean corn pies - well, let's just say I knew my search was over. Think of these pies as a little like mini shepherd's pie - except the potatoes are replaced with fresh corn paste. These pies are savory, sweet, and wonderfully comforting.
|This recipe takes about 1 1/2 hours to prepare from start to finish, so it's best to overlap tasks.|
Start by hard-boiling the eggs. While they're cooking, you can start on the corn mash.
|Cover the eggs with at least 1 inch of water, cover, and bring to a rolling boil.|
|As soon as the eggs reach a boil, remove from heat|
|Cover the eggs and let them sit for approximately 12 minutes, then drain|
|Cover drained eggs with cold water and let soak for 5 minutes until cool enough to shell.|
If you're lucky, your eggs won't crack like the one pictured above =)
|Shell the eggs and rinse off any bits of shell, then set aside the eggs while you finish preparing|
the other parts of the dish (corn mash pudding and sauteed beef with onions)
|8 ears (and 5 minutes later), here's what you should end up with. Plus a little bit of a mess|
outside of the baking sheet that will likely need to be tidied up =)
|I ened up with a total of 6 cups of corn kernels. I suspect you can use frozen corn if you don't|
want to spend the time cutting kernels off the cob
|Add the corn to the bowl of a food processor fitted with the steel blade and pulse about|
20-30 times until the mixture is mostly pureed with a bit if chunkiness remaining
|Add the corn paste to a medium pot and heat for about 10 minutes over medium-low heat.|
Stir frequently as the mixture tends to stick
|While the corn paste heats, you'll have time to chop the fresh basil...|
|Beat the egg whites...|
|...melt 4 Tablespoons of butter...|
|...measure your milk (I used whole milk)...|
|...and measure your heavy cream. Gloria's recipe calls for double cream, but I couldn't find it|
locally, so I used heavy whipping cream instead.
|Once the corn mash is hot, add the basil...|
|...stir in the milk and cream...|
|...fold in the egg whites...|
|...and add the melted butter.|
|Season generously with salt and pepper. I used about 1 teaspoon of each kosher salt and|
cracked black pepper, but season to your personal preference
|Bring the mixture to a simmer and cook for 25-30 minutes until thickened and most|
of the watery liquid reduced (boiled away). While the mixture thickens, you can cook
the beef and onion mixture and prepare your ramekins
|Heat oil in a large pan|
|Chop up an onion - I used a large yellow onion and let my handy-dandy chopper do the work|
|Once the oil is good and hot, add the onion and cook over medium-low heat|
|Make sure the onion is translucent before adding the beef|
|Add the beef to the softened onions...|
|...add more salt and pepper...|
|...and saute the mixture until the beef is cooked through. Don't forget to continue to stir your|
corn pudding mixture now and then (and reduce the heat on the mixture if it begins to stick)
|You should also have time to chop up the hard boiled eggs. Gloria recommends slicing the eggs,|
but the bf isn't crazy about hard boiled eggs, so I diced the eggs instead of slicing
|Once the corn mash is thickened, you're ready to assemble everything, starting with|
the sauteed beef and onions
|Top the beef mixture with the egg...|
|...and top the egg with the corn pudding mixture. I had just enough for these 5 large ramekins,|
which was enough to about 8 servings total...
|To finish off these corn pies, you will need castor (or superfine) sugar and paprika.|
I used smoked paprika - because I think smokiness adds great depth of flavor
|Sprinkle each pie with a little castor sugar and paprika. I probably used more sugar and paprika|
than was required, but I enjoyed the result immensely
|I baked these for about 20 minutes at 400F and then an additional 10 minutes at 475F.|
The extra 10 minutes in the hot oven helps to brown the tops beautifully
|I couldn't resist digging in immediately, but you REALLY should give these pies a chance|
to rest and cool before sampling. Otherwise you may end up like with, with a greedily
burned tongue =(
Thoughts while scarfing...
- The corn mash topping is my favorite part of these lovely pies - the fresh corn is so bright and sweet with just a hint of smokey heat from the paprika. And these smell amazing was they bake - the whole apartment was perfumed with the delicate scent of roasting sweet corn
- Give the pies 10 minutes to cool because attempting to eat - my lack of restrain resulted in a scalding-hot bite of deliciousness followed by a burnt tongue. Besides, the pies seem to set-up a bit more when cooled slightly
- A lot of love goes into this recipe and it takes a good 1 1/2 hours from start to finish - but it's so worth it. Besides, if you're worried about time, you can slice off the corn kernels from the cob and boil the eggs a day in advance
- If you don't have ramekins or little oven-safe pots, you really could make this in a large shallow baking dish. It won't be quite as elegant or personalized, but the flavors will still be just as delicious
- The next time I make this, I plan to add some chopped bell pepper and minced garlic to the ground beef mixture. Gloria's traditional recipe doesn't include these flavors, but I'm a big fan of garlic and pepper with ground meat and it really would make these pies even more hearty
Other Must-Try Recipes from Canela Kitchen
Maybe corn pies aren't your thing. But I guarantee you'll find something delicious from Canela Kitchen. Check out these mouth-watering eats and tell me you're not inspired!
|Roasted Cherry Tomato, Basil & Parmesan Quiche|
|Walnuts & Raspberry Jam Pie|
|Low-Fat High Fiber Blueberry Muffins|
|Souffle Aux Framboises|
|Delicious Peruvian Dessert|