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Chilean pastel de choclo with golden corn topping and a savory beef, chicken, egg, olive, and raisin filling.

Chilean Pastel de Choclo (Corn and Beef Pie)

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A Chilean sweet-corn pie layered with spiced beef pino, chicken, egg, olives, and raisins.
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Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Chilean
Calories: 690
Ingredients Equipment Method Nutrition Notes

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

Equipment

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

Method
 

Make the Pino:
  1. Heat 2 tablespoons oil in a skillet. Cook the onions until soft, then add the garlic, cumin, paprika, salt, and pepper.
  2. Add the beef and brown well. Stir in the stock and raisins and simmer until moist but not watery.
Make the Corn Topping:
  1. Blend the corn and milk in batches to a coarse puree.
  2. 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:
  1. 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.
  2. Cover evenly with the corn mixture and sprinkle with the remaining sugar.
  3. Bake for 30 to 35 minutes until bubbling, then broil briefly until golden. Rest for 10 minutes before serving.

Nutrition

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

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.