Ingredients
- Eggs - 2
- Onions - 2 chopped
- Garlic - 2 cloves minced
- Salt - 1 tsp
- Paprika - 1/2 tsp
- Black Pepper - To taste
- Ground Beef - 1 lb
- Chicken - 1/2
- Raisins - 2 tablespoons
- Green Olives - 2 tablespoons
- Sweetcorn - 3 cans
- Basil - 2 tsp
- Butter - 1 tablespoon
- Milk - 1 cup
- Sugar - 2 tsp
- Salt - To taste
Instructions
Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes.
Meanwhile, heat oil in a skillet over medium heat. Add onions, garlic, 1 pinch salt, ¼ teaspoon paprika, and black pepper; cook until fragrant, about 2 minutes. Add beef, remaining 1 teaspoon salt, remaining ¼ teaspoon paprika, and black pepper; cook and stir until beef mostly browned, about 5 minutes. Add chicken, raisins, and olives.
Remove eggs from hot water, cool under cold running water, and peel. Roughly chop; add to beef mixture. Keep pino warm.
Combine corn and basil in a blender or the bowl of a food processor; blend until smooth. Pour into a saucepan over medium heat. Add butter; cook and stir until thickened, 7 to 10 minutes. Stir in milk, 2 teaspoons sugar, and salt; cook until thickened to a paste, about 15 minutes more.
Preheat the oven to 350 degrees F (175 degrees C).
Spread pino into a baking dish. Cover with corn paste; sprinkle a little sugar on top.
Bake in the preheated oven until golden brown on top, about 20 minutes.