Pastel de Choclo
Pastel de Choclo is a traditional Chilean beef and corn pie. It is similar to a shepherd’s pie with a layer of creamed corn on top. The combination of sweet and savoury flavours makes a delicious dinner.
Servings: 4 people
Ingredients
To make the pino - minced beef layer
- 1 tbsp Olive oil
- 500 g beef mince
- 3 onions
- 2 tbsp raisins
- 2 cloves garlic
- 4 tsp cumin
- 1 tsp salt
- ½ tsp pepper
- 3 eggs
- 100 g olives
- 140 g shredded chicken
For the topping
- 500 g sweetcorn
- 250 ml whole milk
- 1 tsp salt
- 3 tbsp sugar
- 2 tbsp basil chopped
Instructions
Make the minced beef base
- Preheat the oven to 180C, Gas Mark 4.
- Place the raisins in a bowl, cover with hot water and leave to stand for five minutes. Drain the water off.
- Boil the eggs
- Peel the eggs and chop into small pieces
- Put some olive oil into a pan and heat. Add the onions and garlic and fry till soft.
- Add the mince and cook until its brown
- Add the beef and cumin into the meat mixture.
- Stir well and add salt and pepper to taste.
- Place in a casserole dish and layer the chopped hard boiled eggs on top.
- Add the olives, raisins and chicken in another layer on top of the mince
Make the topping
- Blend the sweetcorn in a food processor with 60 ml of the milk until puréed.
- Melt the butter in a pan.
- Add the sweetcorn mixture, the rest of the milk and the salt.
- Bring the mixture to a simmer, stirring constantly for about 5 to 10 minutes until it thickens.
- Remove from the heat and stir in the chopped basil.
- Spread the sweetcorn mixture over the top of the mince until its covered.
- Sprinkle the top with sugar
- Place in the oven for 35 to 40 minutes until the top is golden brown and the filling is bubbling.
- Serve warm