Chilote potato pie with mussel and cochayuyo filling and leek cream

Instructions

1. 1

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

2. 2

   Cook the potatoes in water with half of the salt for 18 to 20 minutes, until very tender. Drain well and mash until smooth with 25 g (2 tbsp) of the butter, the warm milk, 70 g (about 2.5 oz) of the chanco cheese, a pinch of black pepper, and more salt if needed. Keep warm.

3. 3

   While the potatoes cook, heat the oil and 15 g (1 tbsp) of butter in a wide skillet over medium heat. Sauté the onion and leek for 8 minutes until soft. Add the garlic, paprika, merken, and oregano, and cook 1 minute more.

4. 4

   Stir in the chopped cochayuyo and cook for 3 minutes, stirring so it absorbs the flavors. Add the flour and stir for 30 seconds so it cooks lightly.

5. 5

   Pour in the white wine and let it simmer gently for 2 minutes to evaporate some of the alcohol. Add the cream, mix well, and cook for 2 to 3 minutes until slightly thickened.

6. 6

   Add the chopped mussels, parsley, the remaining salt, and a little black pepper. Cook 2 minutes more, just until combined. Remove from the heat.

7. 7

   Spread the mussel and cochayuyo filling in the baking dish. Cover with the mashed potatoes, smoothing the surface with a spoon.

8. 8

   Sprinkle the breadcrumbs and the remaining chanco cheese on top to create a golden crust.

9. 9

   Bake at 200 °C / 400 °F for 22 to 25 minutes, until bubbling around the edges. For deeper color, broil for 2 to 3 additional minutes at 230 °C / 445 °F, watching closely.

10. 10

    Let rest for 8 minutes before serving so the pie sets and slices more cleanly.