Andean Potato Pie with Mild Aji Chicken, Creamy Corn, and Sardo Cheese 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 olive oil.

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   2. Place the potatoes in a pot with cold water and part of the salt. Bring to a boil and cook for 18 to 20 minutes, until very tender. Drain well.

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   3. While the potatoes cook, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and red bell pepper; cook for 5 minutes until softened. Stir in the garlic, mild ground chili, and sweet paprika, and cook 30 seconds more.

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   4. Add the diced chicken, half of the black pepper, and a pinch of salt. Cook for 6 to 8 minutes, stirring, until the chicken is no longer pink.

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   5. Add the chicken broth and 2 tablespoons of parsley. Cook for 3 to 4 minutes until the liquid reduces slightly. Remove from the heat and set aside.

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   6. In another skillet or medium saucepan, melt 20 g butter over medium heat. Add the wheat flour and stir for 1 minute to form a smooth base.

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   7. Gradually pour in the milk, whisking to avoid lumps. Add the corn, nutmeg, a pinch of salt, and the remaining black pepper. Cook for 5 to 7 minutes, stirring, until thick and creamy. Turn off the heat and mix in 30 g of the grated Sardo cheese.

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   8. Mash the hot potatoes with the remaining 20 g butter, 60 ml milk, and a pinch of salt until firm yet creamy. Let cool for 2 minutes and mix in the beaten egg.

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   9. Assemble the pie in the baking dish: spread the sautéed chicken first, then the creamy corn layer, and top with the mashed potatoes. Mark the surface with a fork, drizzle with the remaining tablespoon of olive oil, and sprinkle with the rest of the grated Sardo cheese.

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    10. Bake for 25 minutes at 200 °C / 400 °F, until the cheese is golden and the edges are bubbling. For extra color, broil for 2 to 3 additional minutes at 230 °C / 450 °F, watching closely.

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    11. Remove from the oven, let rest for 10 minutes, and finish with the remaining chopped fresh parsley before serving.