Pastel de Choclo (Chilean Corn and Beef Pie)
In short: A baked pie of seasoned beef and onion filling, chicken, egg, olives and raisins under a golden blanket of fresh sweet corn and basil. It takes about 1 h 55 min in total and makes 6 servings.
- Prep
- 45 min
- Cook
- 1 h 10 min
- Total
- 1 h 55 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 650 kcal
Pastel de choclo is the Chilean summer pie, made when fresh corn is at its sweetest. A savory filling called pino, beef cooked with plenty of onion, cumin and raisins, goes into a clay dish with pieces of chicken, hard-boiled egg and olives. Fresh corn is ground with basil into a thick cream, spread on top and baked with a dusting of sugar until it forms a golden crust. Serve it hot, straight from the dish.
Instructions
- Put the chicken in a pot, cover with water, add a pinch of salt and simmer for 20 minutes, until cooked through (74°C / 165°F). Lift out, cool slightly and shred into large pieces.
- For the pino, heat the oil in a large skillet over medium heat. Cook the onions with 1/2 teaspoon of the salt for 15 minutes, stirring, until very soft and golden.
- Add the garlic and beef and cook for 8 to 10 minutes, breaking up the meat, until no pink remains (71°C / 160°F). Stir in the cumin, paprika, oregano, pepper and the remaining salt, cook 5 minutes more, then stir in the raisins and let the pino cool slightly.
- Heat the oven to 200°C (400°F). Spread the pino in a 3 L (13 x 9 in) baking dish. Scatter the shredded chicken, egg quarters and olives over the top.
- Blend the corn in batches with the basil, salt and half of the butter into a thick paste with a little texture. If the blades will not turn, add a splash of milk.
- Cook the corn paste in a saucepan with the remaining butter over medium-low heat for 8 to 10 minutes, stirring constantly, until it thickens to the consistency of soft porridge.
- Spoon the hot corn over the filling and smooth the top. Dust evenly with the sugar.
- Bake for 25 to 30 minutes, until bubbling at the edges and golden brown in spots. Rest for 10 minutes before serving.
Tips
- Chilean choclo is starchy rather than very sweet. If your corn is very sweet, use less sugar on top, and if the paste looks thin, stir in 1 tablespoon of cornstarch before cooking it.
- Make the pino and shred the chicken a day ahead so assembly takes minutes. Individual ovenproof bowls make a good presentation and bake in about 20 minutes.
Questions and answers
Can I make pastel de choclo ahead of time?
Assemble it up to a day ahead, cover and refrigerate, then bake 5 to 10 minutes longer. Leftovers keep for 4 days and reheat well in the oven.
Can I freeze pastel de choclo?
Yes. Freeze the baked pie in portions for up to 3 months, thaw overnight in the fridge and reheat at 180°C (350°F) until hot in the center.
Why is there sugar on top?
The sugar caramelizes in the oven and gives the crust its golden color and a gentle sweetness that plays against the savory beef and olives.
How long does it take to make Pastel de Choclo (Chilean Corn and Beef Pie)?
About 1 h 55 min in total: 45 min of preparation and 1 h 10 min of cooking.
How many calories are in Pastel de Choclo (Chilean Corn and Beef Pie)?
About 650 kcal per serving, with 41 g of protein, 45 g of carbohydrates and 35 g of fat. These values are estimates.
Nutrition per serving
| Calories | 650 kcal |
|---|---|
| Protein | 41 g |
| Carbohydrates | 45 g |
| Fat | 35 g |
| Fiber | 6 g |
| Sugar | 20 g |
| Sodium | 1400 mg |
Estimated values, calculated from the ingredients.
