Chilean corn-topped meat pie (Pastel de choclo)

1. Cook the chicken breasts in salted water for 20 minutes, then cut into strips; boil the eggs for 10 minutes, peel and quarter.

2. Soften the chopped onions in the oil for 10 minutes, add the minced beef and fry, breaking it up, until it loses its pink colour; season with cumin, paprika, salt and pepper and cook for 10 more minutes – this is the pino.

3. Blend the sweetcorn with the basil leaves and milk into a purée; melt the butter in a pan, pour in the purée and cook, stirring constantly, for 10-15 minutes until it thickens like polenta; season with salt.

4. Spread the pino in a clay dish (or ovenproof dish) and scatter over the chicken strips, egg quarters, olives and raisins.

5. Cover everything with the corn cream, smooth the top and sprinkle with the sugar.

6. Bake at 200 °C for 30-35 minutes, until the top caramelises and gets golden brown spots; rest for 10 minutes and serve with ensalada chilena.

Tip: The sugar on top isn't a mistake: Chilean taste loves the contrast of a sweet crust with salty, spiced meat – if you'd like it less sweet, halve the amount.