Pastel de Choclo

Name: Pastel de Choclo
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: Chile
Ingredients: 400g beef mince; 2 chicken thighs, cooked and shredded; 2 onions, diced; 1 tsp cumin; 1 tsp paprika; 4 hard-boiled eggs, sliced; 16 black olives; 8 ears corn, kernels blended with milk and butter; 1 tbsp sugar

Chile

Chile's answer to shepherd's pie. The corn topping is distinctive — sweet, golden and intensely flavoured.

Chilean corn pie — a deep dish of spiced meat, chicken, olives and hard-boiled egg topped with a thick, sweet corn paste and baked until golden. Sweet and savoury in one.

Photo: Diegostraight

Prep

30 mins

Cook

45 mins

Difficulty

Medium

Calories

490 kcal

Serves

Calories are an estimate based on ingredients used

Ingredients

400gbeef mince

2chicken thighs, cooked and shredded

2onions, diced

1 tspcumin

1 tsppaprika

4hard-boiled eggs, sliced

16black olives

8 earscorn, kernels blended with milk and butter

1 tbspsugar

Method

Fry mince and onion with cumin and paprika. Arrange in a baking dish with chicken, eggs and olives.

Blend corn kernels with milk and butter. Season with salt and sugar. Spread over meat.

Dust with sugar. Bake at 200°C for 40 minutes until golden.

Chef's Tip

Dusting the corn top with sugar before baking creates the caramelised crust that is essential to pastel de choclo.

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Pastel de Choclo

Ingredients

Method

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