Heat the grated corn, chopped basil, salt and butter in a large pot. Add
the milk little by little, stirring constantly until the mixture thickens.
Cook over low heat for 5 minutes. Leave to one side while you prepare the
meat filling. Fry the onions in oil until transparent, add the ground meat
and stir to brown. Season with salt, pepper and ground cumin. To prepare
the pie use an oven-proof dish that you can take to the table. Spread over
the bottom of the dish the onion-ground meat mixture. Arrange over this
the hard boiled egg slices, olives and raisins. Put the chicken pieces on
top, bone the chicken if you like. Cover the filling with the corn
mixture. Sprinkle the confectioners' sugar over the top. Bake in a hot
oven 400 Deg. F (205 Deg. C) for 30-35 minutes until the crust is golden
brown. Serve at once. In Chile more sugar is served to sprinkle over the
"pastel" as it is eaten. Serve with "Ensalada Chilena".

Ensalada Chilena

Take:
4 cups finely sliced, onion
4 cups finely sliced peeled tomatoes
1 tsp. salt & papper
3 tbsp. oil
lemon jice to taste
1/2 cup chopped fresh coriander leaves

Put onions in a bowl. Cover with cold water and leave for an hour. Drain well. Mix with the tomatoes on a large platter. Sprinkle with salt and pepper. Pour on oil and lemon jice. Mix and serve with chopped coriander.

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