Corn and Beef Pie

(Serves 4)

Ingredients:

4 tablespoons butter
1/2 cup red onion, chopped
1/2 cup aji Amarillo paste
6 ears corn, kernels removed and pureed
1 cup evaporated milk
Salt and black pepper, to taste
Sugar, optional
Fine cornmeal, as needed
1 egg
5 ounces parmesan cheese, grated, divided

Stuffing:

2 tablespoons olive oil
1 cup red onion, chopped
1 teaspoon garlic, finely minced
2 tablespoon aji Amarillo paste
14 ounces beef tenderloin, cut into small dice
8 Kalamata olives, chopped
1/4 cup raisins
2 hard boiled eggs, sliced
Method of Preparation:

1. In a sauté pan, melt the butter over medium heat.  Sauté the onion with the aji Amarillo for about five minutes. 
2. Add the pureed corn and milk.  Season with salt and pepper.  Add some sugar if more sweetness is desired.  Let cook over low heat for another five minutes.  Remove from heat and transfer to a bowl.  Add the egg and half of the cheese; combine well.  Set aside.
3. To make the stuffing, heat the olive oil and sauté the onion, garlic, and aji Amarillo paste.  Cook until onion is translucent and lightly caramelized.  Add the beef and cook for another five minutes. Add the olives, raisins, and cooked eggs.  Season well with salt and pepper.
4. To assemble, spread half of the corn mixture on the bottom of a casserole dish, add the meat mixture, and top with the rest of the corn mix.  Sprinkle the remaining parmesan cheese over the top.
5. Place in a 350 degrees oven and cook for about 40 minutes or until crust is golden brown.
Cooking with Class airs on NBC10, WJAR-TV, Providence, Rhode Island and is hosted by Chef Frank Terranova, an associate instructor at Johnson & Wales University.