Chilean Pastel de Choclo (Corn and Beef Pie)
A Chilean sweet-corn pie layered with spiced beef pino, chicken, egg, olives, and raisins.
Equipment
- Large skillet
- Large saucepan
- Blender or food processor
- 3-quart baking dish
- Wooden spoon
Ingredients
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