Creamy Corn Pie with Smoked Turkey, Leeks, and Merkén Marraqueta Crust

Instructions

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   1. Preheat the oven to 200 °C / 400 °F. Grease a medium baking dish with a little of the vegetable oil.

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   2. In a blender or food processor, combine the corn kernels, whole milk, fresh basil, sugar, and half of the salt. Blend until thick and slightly textured, not completely smooth.

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   3. In a large skillet over medium heat, melt 15 g butter with the remaining vegetable oil. Add the white onion and cook for 4 minutes until translucent.

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   4. Add the leek and minced garlic. Cook 5 minutes more, stirring, until the leek is tender. Stir in the ground cumin, black pepper, and half of the merkén.

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   5. Add the cooked smoked turkey and mix well. Pour in the white wine and cook for 2 to 3 minutes until the alcohol evaporates and the filling is moist but not watery. Remove from the heat.

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   6. In another pot or in the same cleaned skillet, melt the remaining 15 g butter over medium heat. Add the blended corn mixture and cook for 6 to 8 minutes, stirring constantly, until thickened like a heavy cream. Adjust with the remaining salt.

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   7. In a bowl, combine the crumbled marraqueta bread with the grated chanco cheese, beaten egg, and the rest of the merkén until you get a moist, crumbly topping.

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   8. To assemble, spread half of the creamy corn mixture in the baking dish. Evenly layer the smoked turkey and leek filling on top. Cover with the remaining creamy corn mixture.

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   9. Scatter the bread, cheese, and egg topping over the entire surface, pressing very lightly so it adheres without sinking.

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    10. Bake at 200 °C / 400 °F for 25 to 30 minutes, until the topping is deeply golden and crisp and the edges are bubbling.

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    11. Let rest for 10 minutes before serving so the pie sets and portions more neatly.