Mains
Chilean Corn Pie
Ingredients
- - 500 g (1 lb) beef, finely chopped, prepared as pino (see Empanadas de Pino recipe, without olives/raisins
- - if preferred)
- - 2 chicken thighs, cooked and shredded
- - 2 hard-boiled eggs, sliced
- - 12 black olives, pitted
- - 6 ears fresh corn, kernels removed (about 900 g / 2 lb)
- - 250 ml (1 cup) milk
- - 2 tbsp (30 g) butter
- - 2 tbsp sugar
- - 1 tbsp fresh basil, chopped
- - Salt, to taste
Method
- Prepare the beef pino as in the empanada recipe: slow-cook onion until soft, then brown with the beef and seasonings. Set aside.
- Blend the corn kernels with the milk until you have a thick, slightly textured puree.
- Melt the butter in a saucepan, add the corn puree, sugar and basil, and cook over low heat for 10-15 minutes, stirring constantly, until thickened. Season with salt.
- Preheat the oven to 200°C (400°F).
- In individual ovenproof dishes or one large dish, layer the beef pino, shredded chicken, egg slices and olives.
- Spread the corn mixture evenly over the top, smoothing with a spoon.
- Bake for 25-30 minutes until the top is golden and slightly caramelized at the edges.
- Let rest for 5 minutes before serving directly from the dish.
Introduction: Perhaps Chile's most beloved main dish, pastel de choclo layers a savory beef and chicken pino filling beneath a sweet, custard-like topping of fresh ground corn, baked until golden — a dish eaten from family Sunday lunches to national celebrations.
Cultural Background: Perhaps Chile's most beloved main dish, pastel de choclo layers a savory beef and chicken pino filling beneath a sweet, custard-like topping of fresh ground corn, baked until golden — a dish eaten from family Sunday lunches to national celebrations.
Tips: Traditionally the corn topping is dusted lightly with sugar and finished under a hot grill for a few minutes for a caramelized crust.
Variations: A vegetarian version replaces the meats with mushrooms and extra vegetables under the same sweet corn topping. A vegetarian version substitutes mushrooms and vegetables for the meat filling.
Mains
Storage: Refrigerate for up to 3 days; freezes well for up to 2 months, best in individual portions.
Reheating: Reheat in a 180°C (350°F) oven for 15-20 minutes covered with foil, until hot through. Nutrition (approx., per serving) Approx. 480 kcal, 26g protein, 42g carbohydrate, 22g fat, 5g fiber per serving.
FAQs
Q: Why is the topping slightly sweet?
A: The sugar balances the natural starchiness of the corn and is a traditional hallmark of the dish.
Q: Can I use frozen corn?
A: Fresh corn gives the best texture and sweetness, but thawed frozen corn can be substituted in a pinch.