Pastel de ChocloChilean Corn Pie

Name: Pastel de Choclo (Chilean Corn Pie)
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 6
Cuisine: Chile
Ingredients: 1200 g Corn (kernels cut from cobs); 250 ml Whole Milk; 40 g Unsalted Butter; 10 g Fresh Basil (finely chopped); 20 g White Sugar; 4 g Salt; 300 g Onion (finely chopped); 30 ml Vegetable Oil; 500 g Ground Beef; 400 g Chicken Thigh (boneless); 3 pcs Egg (hard-boiled and quartered); 80 g Black Olive (whole); 50 g Raisin; 3 g Paprika; 2 g Cumin Powder; 8 g Salt; 2 g Black Pepper; 200 ml Water

A traditional baked corn pie with a savory pino filling of beef, chicken, onion, raisins, olives, and hard-boiled egg under a sweet corn and basil topping. The lightly sugared top is characteristic and gives the dish its beloved sweet-savory finish.

Prep

45m

Cook

Serves

Estimated

Nutrition

Per serving

749kcal

Calories

44g

Protein

42g

Fat

56g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Corn Topping

1.2kg
Corn (kernels cut from cobs)
250ml
Whole Milk
40g
Unsalted Butter
10g
Fresh Basil (finely chopped)
20g
White Sugar
4g
Salt

Pino

300g
Onion (finely chopped)
30ml
Vegetable Oil
500g
Ground Beef
400g
Chicken Thigh (boneless)
3pcs
Egg (hard-boiled and quartered)
80g
Black Olive (whole)
50g
Raisin
3g
Paprika
2g
Cumin Powder
8g
Salt
2g
Black Pepper
200ml
Water

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

9 steps

01
Heat the vegetable oil in a wide skillet over medium heat. Add the onion and cook until soft and lightly golden.
02
Add the ground beef and cook, breaking it up, until it reaches 71°C (160°F). Stir in the paprika, cumin powder, salt, and black pepper.
03
Add the chicken thigh and water. Cover and cook gently until the chicken reaches 74°C (165°F). Shred it and return it to the skillet.
04
Stir the raisins into the pino and cook until the mixture is juicy but not watery. Set aside to cool slightly.
05
Melt the unsalted butter in a saucepan over medium heat. Add the corn, whole milk, fresh basil, salt, and half of the white sugar.
06
Cook the corn mixture, stirring often, until it thickens into a soft spoonable topping that holds its shape.
07
Preheat the oven to 200°C (392°F). Spread the pino in a baking dish. Arrange the eggs and black olives over the filling.
08
Cover evenly with the corn topping and sprinkle the remaining white sugar over the surface.
09
Bake until the filling is bubbling and the top is lightly golden. Rest briefly before serving.

Ratings & Reviews

No reviews yet.