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.
Ingredients
Equipment
Method
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.
Nutrition
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.
