Pastel de Choclo
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*Serves 6*

4-5 c corn filling
4-5 c savory beef filling (pino)
4 hard-cooked eggs, sliced
1 c black olives
1 c raisins, plumped in white wine
1-1½ lb (½-¾ kg) roasted, baked, or cooked chicken pieces, bone removed
2 T granulated sugar (optional)

Spread the pino evenly over the bottom of a large casserole or six 
individual bowls.
Arrange over the pino the egg slices, olives and raisins, and chicken 
pieces.
Cover with the corn filling.
Sprinkle the sugar over the top (optional).
Bake in a hot oven 400°F (205°C) for 30-35 minutes until the crust is 
golden brown.
Serve immediately.