• 25 clvegetable oil
• 1 tbspgarlic paste
• 1 oniondiced onion
• 400 gbeef fillet, cut into 1 cm cubes
• 3 tbsppitted and chopped black olives
• 65 graisins soaked in hot water
• 1 eggraw egg
• 2 eggschopped hard-boiled eggs
• 6 earsears of corn
• 15 clyellow chili paste
• 25 clwhole milk
• 200 gcaster sugar
• 1 tbspsel
• 150 ggrated parmesan
• 4 sprigsthym or parsley for garnish, optional
• to tasteblack pepper

Préparation

1. 1Preheat the oven to 180 °C.
2. 2Heat half of the oil and sauté the garlic paste with two-thirds of the onion for three minutes.
3. 3Add the beef, olives, raisins, and hard-boiled eggs. Cook for four to five minutes until the meat is browned, then season with salt and pepper.
4. 4Husk the ears of corn and puree the kernels in a blender.
5. 5Heat the remaining oil. Sauté the remaining onion with the yellow chili paste, then add the corn puree and milk. Cook, stirring, until the corn is just cooked through.
6. 6Add the sugar and salt, remove from the heat, then stir in the raw egg and four tablespoons of parmesan cheese.
7. 7Pour half of the corn mixture into a baking dish. Add the meat filling, cover with the remaining corn, and finish with the parmesan.
8. 8Bake for forty to forty-five minutes until the pie is cooked and golden brown. Let cool, unmold, cut into four pieces, and decorate.