Pork and corn pie
250 g chopped veal
250 g chopped pork
4 corn cobs
100 g butter
1 medium onion
1 tablespoon chopped parsley
1/2 cup breadcrumbs
salt to taste
ground pepper to taste
1- Separate the kernels from cobs, blend or grind in a blender and strain in a
strainer. Heat half the butter, add corn puree, salt and pepper, and cook
stirring constantly until thickened.
2- Remove from heat, let cool and mix with 2 beaten eggs.
3- Heat the remaining butter and saute the finaly chopped onion. When it is
transparent, remove from heat and mix with the meats, parsley, crumbled
breadcrumbs and the remaining egg. Season.
4- Grease a baking sheet and put layer of meat. Cover with a layer of corn (corn
puree) and repeat the process. Pour in the oven, preheated to 180°C and bake
until set and when pierced with a skewer comes out clean .
5- Unmold, garnish to taste and serve.
Bovine, Pies, Pork
Estimated preparation time:
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