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CHILEAN CORN PIE - PASTEL DE CHOCLO 
1 lb. lean ground beef
2 onions, diced
1/4 c. vegetable oil
3 tbsp. flour
1 c. boiling water
1 bouillon cube
2 cans cream style yellow corn
1 egg, beaten with 1/2 cup light cream
1/2 c. raisins
10-12 ripe olives
2 tbsp. sugar
Salt and pepper, to taste
1 tsp. oregano

Fry onions in the oil. Add meat and continue cooking until browned. Add bouillon cube dissolved in water. Add raisins and olives and mix well. Remove from heat.

Mix corn with milk and egg/cream mixture. Add sugar and flour; stir well. Add salt, pepper, and oregano.

Place meat mixture in a well greased casserole. Cover with corn/egg/cream mixture.

Bake at 350F until firm and nicely browned.

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