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Pastel De Papas

meats, latin american, chili

Chilean roast pork and potato pie
1 tablespoon paprika
plus more for garnish
3 tablespoons oil
1 large onion; chopped fine
8 ounces roast pork; finely diced,
2 tablespoons raisins
soaked in warm water 15 minutes &
1/4 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon ground cumin seed
1/2 cup meat gravy
1 chopped hard-cooked egg
15 oil-cured black olives; pitted and halved
2 large baking potatoes; peeled and halved
2 tablespoons butter; or as needed
1/2 cup milk; or as needed
salt and white pepper; to taste
1 egg; beaten

In a 10-inch skillet saute the 1 tablespoon paprika in oil until oil turns red (about 2 minutes). Let paprika settle briefly, then carefully drain through a fine strainer, saving oil. Discard paprika. Return oil to skillet. Heat oil; add onion and saute over medium heat, stirring occasionally, until onion is translucent (about 10 minutes). Add pork, raisins, oregano, black pepper, cayenne, and cumin. Raise heat and cook, stirring, until meat is browned and flavors blended (about 2 minutes for cooked meat, 7 minutes for raw). If using supermarket ground pork, tilt pan and spoon off some of excess fat. Add enough gravy to moisten (or sprinkle with flour, stir in milk, and cook over low heat until thickened). Remove mixture from heat and fold in chopped egg and olives. Cover and let stand for 2 hours at room temperature or overnight in refrigerator, if possible. Preheat oven to 350 degrees. Drop potatoes into boiling, salted water to cover and boil until tender (about 30 minutes). Drain and mash with butter and milk, whipping until texture is fluffy. (Add more butter and milk if needed.) Stir in salt and white pepper to taste. Add beaten egg and stir vigorously until mixture thickens slightly. If mixture is watery transfer to a pot and beat over low flame until extra moisture evaporates. Place half the potatoes on bottom of a small (about 1 1/2 quart) casserole, cover with meat mixture, and spoon the rest of the potatoes on top. Sprinkle lightly with paprika and bake, uncovered, until heated through and lightly browned (about 25 minutes). NOTES : Yield: 3 to 4 servings. 0 0 0 0 0 4545 0 0 0 20007 0 491 3563 3673 4282 0 0 0 0 0

Contributor: © 1995 Cole Group, Inc.

Yield: 4 servings

Preparation Time: 0:00

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