Chilean Casserole of Beef and Chicken (Pastel de Choclo)

Preheat the oven to 400 degrees F.

In a saucepan over medium heat, heat the oil. Add the onions and sauté for 1 minute. Add the beef and sauté for 2 minutes. Add the paprika, salt, and black pepper.

Divide the cooked beef and onion into four 2-cup heat-proof bowls. Place 3 olives into each bowl. Place one half of each half chicken breast into each bowl. Divide the raisins and the hard-boiled eggs among the bowls.

In a sauté pan over medium heat, melt the butter. Add the pureed corn, and 1 teaspoon of the sugar. Pour the pureed corn on top of the contents of the bowls to make a top crust.

Paint the egg wash onto the corn. Sprinkle 1/2 teaspoon of the sugar on top of each bowl, and bake for 30 minutes, or until the corn forms a lightly browned crust.