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Pastel De Choclo (Chilean Corn Pie)

A while ago I was asked to take part in Frontera Wine blogger challenge, to celebrate the new labels on Frontera wine. Frontera wine is the world’s best-selling Chilean wine brand and now each label reflects the heritage of the wine with a visual story and a poem in the ‘Lira Popular’ style. Lira Popular is a poetry style that is popular in Chile.

For my first recipe I created a traditional English dish, roast beef slow cooked in red wine sauce. For my second dish I wanted to try a Chilean dish to celebrate the heritage of the wine and I decided to make Pastel De Choclo. Translated it means corn pie, but it is really more like a shepherd’s pie with a layer of creamed corn on the top and baked in the oven. The dish also includes raisins, boiled eggs and olives making it a real fusion between the native Indian and European influences in Chilean cooking.

Pastel de chocloFor my Pastel de Choclo I used Frontera Merlot wine in the recipe, and it actually went very well with the meal as well. The Lira Popular poem on the Merlot label reads like this

It was a little blackbird // That gave me my name // Mirlo they called it // beautiful and dark //

Two things we share // Along with a joyful song // Grapes with magical roots

Pastle de chocloPastel de Choclo is perfect winter comfort food, the warming layer of meat with the caramelised sweetness of the corn on the top makes it ideal for a cold day. The mix of spice and the sweetness of the raisins in the meat add a new depth and the merlot adds a subtle flavour. My son loved this dish and kept asking for more. In honour of the dish I created my own Lira Popular to reflect the meal.

A mix of mince, raisins and eggs // topped with corn // Pastel de choclo is its name // savoury and sweet

Warming and filling // empty your plate // a traditional dish.

Pastel de chocloI wasn’t sure how well the eggs would work with the meat but they actually add more flavour. Traditionally olives are added as well but I missed these out as my son does not like them. The dish whist unusual is really tasty and worth making the effort to cook.

Pastel De Choclo Recipe

Pastel de Choclo
Author: Alison
  • Olive oil
  • 500 g beef mince
  • 2 onions
  • 2 tbsp paprika
  • 2 tbsp raisins
  • 2 cloves garlic
  • 1 tsp cumin
  • 3 tbsp red wine
  • ½ tsp pepper
  • 2 eggs
  • For the topping
  • 500 g sweetcorn
  • 230 ml whipping cream
  • 1 tsp salt
  • 3 tbsp sugar
  1. Preheat the oven to 180C, Gas Mark 4.
  2. Place the raisins in a bowl, cover with hot water and leave to stand for five minutes. Drain the water off.
  3. Boil the eggs
  4. Put some olive oil into a pan and heat. Add the beef and fry until brown.
  5. Put the beef in a bowl.
  6. Chop the onions and garlic and add to the pan, cook till soft.
  7. Add the beef, raisins, cumin, paprika and wine into the onion mixture.
  8. Stir well and add salt and pepper to taste.
  9. Place in a casserole dish and layer the chopped hard boiled eggs on top
  10. In a food processor mix the sweetcorn with the cream and blended until puréed.
  11. Pour the mixture into a clean frying pan and cook until dark yellow in colour.
  12. Top the beef with the sweetcorn mixture.
  13. Bake in the oven for 15 minutes.
  14. Sprinkle the top with sugar and place in the oven until it caramelises, keep an eye on it so it does not burn
The Frontera range is available at stockists nationwide RRP £5.99 the range includes Merlot, Cabernet Sauvignon, Sauvignon Blanc, Pinot Grigio and the newly launched Cabernet Sauvignon Blush. I was sent some Frontera wine in order to create a recipe.

Tasty Tuesdays on HonestMum.com



  1. Over a Cuppa
    November 26, 2014 / 10:19 am

    Mmm this looks very tasty, my kind of food x

  2. November 26, 2014 / 11:36 am

    We love comfort food around here, and this looks yummy!

  3. November 26, 2014 / 5:25 pm

    This is a new recipe to me, I don’t know much about Chilean cuisine. It looks very tasty

  4. November 27, 2014 / 3:33 pm

    This sounds really tasty. I’ve never eaten anything like that so will have to give it a try. And I’m with you on the no olives. #TastyTuesdays

    • December 2, 2014 / 9:22 am

      Olives are one of those things that you either love or hate and are definitely an acquired taste

  5. November 28, 2014 / 4:58 pm

    Never heard of this before but looks so tasty and adore Chilean wine! Thanks so much for linking up to #tastytuesdays

  6. November 29, 2014 / 11:04 pm

    Very interesting dish. Look very yummy.

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