Pastel de choclo

Name: Pastel de choclo
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6
Cuisine: Chile
Ingredients: 500 g Minced beef; 2 Onions; 1 tsp Ground cumin; 1 tsp Sweet paprika; 300 g Cooked chicken, shredded; 3 Hard-boiled eggs, sliced; 60 g Black olives; 50 g Raisins; 800 g Sweetcorn kernels; 150 ml Milk; 8 Basil leaves; 30 g Butter; 2 tbsp Sugar; 2 tbsp Olive oil; Salt (to taste); Black pepper (to taste)

A Chilean summer bake: spiced beef and onion pino with chicken, egg, olives and raisins under a sweet, creamy layer of fresh corn.

90 min30 prep · 60 cook
MediumDifficulty
590 kcalper serving

Ingredients

6 servings

Minced beef500 g
Onions2
Ground cumin1 tsp
Sweet paprika1 tsp
Cooked chicken, shredded300 g
Hard-boiled eggs, sliced3
Black olives60 g
Raisins50 g
Sweetcorn kernels800 g
Milk150 ml
Basil leaves8
Butter30 g
Sugar2 tbsp
Olive oil2 tbsp
Saltto taste
Black pepperto taste

Missing something? Ingredients with × can be left out.

Steps

1
Fry the chopped onions in the oil until soft, add the beef, cumin, paprika, salt and pepper and cook until browned. This is the pino.
2
Blend the corn with the milk and basil, then cook it in a pan with the butter and a pinch of salt, stirring, until thick like porridge.
3
Heat the oven to 200 °C. Spread the pino in a baking dish (or individual clay bowls).
4
Top with the chicken, egg slices, olives and raisins.
5
Cover with the corn mixture and sprinkle the sugar over the top.
6
Bake until the top is golden and caramelised in spots. Rest 10 minutes before serving.

Tips and questions

Can I use frozen corn?: Yes. Thaw and drain it well first. Fresh corn cut from the cob gives the creamiest topping when in season.
Can I assemble it ahead?: Yes, assemble it up to a day before and keep it covered in the fridge. Add 10 minutes to the baking time.

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Pastel de choclo

Ingredients

Steps

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