Chilean Pastel de Choclo (Corn and Beef Pie)

Pastel de choclo is a classic Chilean baked dish that layers savory beef pino, chicken, egg, olives, and raisins beneath a creamy sweet-corn crust.

The contrasting filling is assembled in a baking dish, covered with basil-scented corn, sprinkled lightly with sugar, and baked until golden.

Cook the corn mixture until thick enough to hold a furrow from the spoon. A watery topping will not sit cleanly over the filling.

Serving Suggestions

Serve hot with a simple tomato and onion salad or crisp green salad to balance the rich, sweet-savory pie.

Recipe Notes

Assemble the dish up to one day ahead and refrigerate. Let it stand at room temperature while the oven heats, then bake until bubbling.

Chilean Pastel de Choclo (Corn and Beef Pie)

A Chilean sweet-corn pie layered with spiced beef pino, chicken, egg, olives, and raisins.

Servings 8 servings

Prep Time 40 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 40 minutes mins

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Equipment

• Large skillet
• Large saucepan
• Blender or food processor
• 3-quart baking dish
• Wooden spoon

Ingredients

 

US CustomaryMetric

 

1x2x3x

Beef Pino and Filling

• 3 tbsp neutral oil divided
• 2 lb ground beef
• 2 large yellow onions diced
• 3 cloves garlic minced
• 2 tsp ground cumin
• 1 tsp paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup beef stock
• 1/3 cup raisins
• 4 medium cooked chicken thighs shredded
• 4 large hard-boiled eggs quartered
• 1/2 cup black olives pitted

Corn Topping

• 6 cups corn kernels fresh or thawed frozen
• 1 cup whole milk
• 1/4 cup unsalted butter
• 1/2 cup fresh basil leaves chopped
• 2 tbsp granulated sugar divided

Instructions

 

Make the Pino:

• Heat 2 tablespoons oil in a skillet. Cook the onions until soft, then add the garlic, cumin, paprika, salt, and pepper.
• Add the beef and brown well. Stir in the stock and raisins and simmer until moist but not watery.

Make the Corn Topping:

• Blend the corn and milk in batches to a coarse puree.
• Melt the butter in a saucepan. Add the corn puree, basil, and 1 tablespoon sugar. Cook, stirring, for 15 to 20 minutes until thick.

Assemble and Bake:

• Heat the oven to 375 F (190 C). Spread the beef pino in the baking dish and arrange the chicken, eggs, and olives over it.
• Cover evenly with the corn mixture and sprinkle with the remaining sugar.
• Bake for 30 to 35 minutes until bubbling, then broil briefly until golden. Rest for 10 minutes before serving.

Notes

• The corn topping must be thick before baking.
• Broil only long enough to caramelize the surface.
• Individual earthenware dishes are traditional and work well.

Nutrition

Calories: 690kcalCarbohydrates: 55gProtein: 43gFat: 35gSaturated Fat: 12gCholesterol: 220mgSodium: 850mgFiber: 6gSugar: 18g

Calories: 690kcal

Course: Main Course

Cuisine: Chilean

Keyword: Beef Pino, Chilean Corn Pie, Pastel de Choclo