Pastel de Choclo

Pastel de Choclo

This pastel de choclo recipe features puréed sweet corn blankets over a ground beef, chicken, and hard-boiled egg filling in this Chilean shepherd's pie.

Preparation Time
20 mins
Cooking Time
55 mins
Total Time
1 hr 15 mins
Calories
435 Calories

Recipe Instructions

Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes.
Step 3
Bake in the preheated oven until golden brown on top, about 20 minutes.
Step 4
Remove eggs from hot water, cool under cold running water, and peel. Roughly chop; add to beef mixture. Keep pino warm.
Step 5
Spread pino into a baking dish. Cover with corn paste; sprinkle a little sugar on top.
Step 6
Meanwhile, heat oil in a skillet over medium heat. Add onions, garlic, 1 pinch salt, ¼ teaspoon paprika, and black pepper; cook until fragrant, about 2 minutes. Add beef, remaining 1 teaspoon salt, remaining ¼ teaspoon paprika, and black pepper; cook and stir until beef mostly browned, about 5 minutes. Add chicken, raisins, and olives.
Step 7
Combine corn and basil in a blender or the bowl of a food processor; blend until smooth. Pour into a saucepan over medium heat. Add butter; cook and stir until thickened, 7 to 10 minutes. Stir in milk, 2 teaspoons sugar, and salt; cook until thickened to a paste, about 15 minutes more.

Ingredients

  • 2 eggs
  • 1 cup milk
  • 1 teaspoon salt
  • 1 tablespoon butter
  • 1 tablespoon vegetable oil
  • salt to taste
  • ground black pepper to taste
  • 2 onions, chopped
  • 2 cloves garlic, minced
  • 1 pound ground beef
  • 2 teaspoons dried basil
  • 2 teaspoons white sugar, or to taste
  • 2 tablespoons raisins, or to taste
  • 3 (15.25 ounce) cans sweet corn, drained
  • 0.5 teaspoon paprika
  • 0.5 broiled chicken, chopped
  • 1.5 tablespoons chopped Kalamata olives, or to taste

Categories

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