Sauté the mince with olive oil (do not brown). Chop the onions and garlic, add them and simmer on low heat for about 45 min. until the onion pieces are cooked away. Next, add the raisins as well as the chilies and cook for about 10 min. Next add the black olives and season the quantity with paprika powder, pepper, salt, cumin and Tabasco.
Hard the eggs and cut them into slices. Mix the vegetable corn with the whipped cream and 1/2 tsp. salt in a hand mixer or with a stick. Then fill the minced meat mixture with the chopped eggs into small gratin dishes and layer the corn mixture on top. Bake everything together in the oven at 200 °C for approx. 15 to 20 min., then bake again for approx. 5 min. at 225 °C – the dough must be golden brown at the end.
Serve the casserole hot directly from the gratin dish, dusting each with powdered sugar as desired.
Chilean corn casserole “Pastel de choclo” Saddle of venison in juniper sauce Mulled wine and pear compote with cinnamon cream