Preheat the oven to 350°F. Grease an 8 x 8-inch baking dish.

Heat a heavy-bottomed pot over medium-high heat. Add the margarine and onions and cook until the onions have softened.

Add the minced meat, season with salt and black pepper or your preferred seasonings, and cook for about 10 minutes.

Stir in the cream-style corn and cook for another 5 minutes. Remove the pot from the heat.

In a separate bowl, mix the cornmeal, beaten eggs, and milk until smooth and free of lumps.

Pour the cornmeal mixture into the cooked meat mixture and stir until well combined.

Add the raisins, olives, and capers according to your preference. Taste and adjust the salt and black pepper if needed.

Pour the mixture into the prepared baking dish and cover with foil.

Bake for 45 minutes, then insert a knife into the center to check for doneness. If the knife doesn't come out clean, cover and continue baking. Mine usually takes about 55 minutes total.

Remove from the oven and let the pastelle pie rest for 10 minutes before slicing and serving.