Chilean recipe
How to make Pastel de choclo
Central Chile
A summer corn pie. A layer of pino, the beef and onion filling, with chicken, olives, raisins and slices of hard-boiled egg is covered with a thick topping of fresh sweetcorn blended with basil and baked until golden.
Ingredients
- 500 g minced beef
- 3 onions, finely chopped
- 1 teaspoon paprika and 1 teaspoon ground cumin
- 2 cooked chicken thighs, meat pulled into pieces (optional)
- 12 black olives and a handful of raisins
- 3 hard-boiled eggs, sliced
- 800 g sweetcorn kernels, fresh or frozen
- A handful of fresh basil leaves
- 250 ml milk and 2 tablespoons butter
- Salt, pepper and 1 tablespoon sugar
Method
- Fry the onions slowly in a little oil until soft. Add the beef, paprika, cumin, salt and pepper and cook for 15 minutes. This is the pino.
- Blend the sweetcorn with the basil and milk until you have a thick paste. Cook it in a pan with the butter and a pinch of salt, stirring all the time, for 10 to 15 minutes until it thickens.
- Heat the oven to 200°C. Spread the pino in a baking dish and scatter over the chicken, olives, raisins and egg.
- Spread the corn paste over the top and sprinkle with the sugar.
- Bake for 30 to 40 minutes until the top is golden brown. Let it rest for 10 minutes before serving.
Made it at home? Tick it off and it goes into your kitchen passport.
It is often finished with a little sugar and butter on top, which turns the corn crust golden and slightly sweet.
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