Name: Pastel de Choclo
Prep time: 12 min
Cook time: 69 min
Total time: 39 min
Yield: 4 servings
Ingredients: 2 Eggs; 2 chopped Onions; 2 cloves minced Garlic; 1 tsp Salt; 1/2 tsp Paprika; To taste Black Pepper; 1 lb Ground Beef; 1/2 Chicken; 2 tablespoons Raisins; 2 tablespoons Green Olives; 3 cans Sweetcorn; 2 tsp Basil; 1 tablespoon Butter; 1 cup Milk; 2 tsp Sugar; To taste Salt

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Pastel de Choclo Recipe — Recipes Zone

Method

7 steps · 39 min

01
Boil the Eggs
Combine the eggs and water in a saucepan. Bring it to a rolling boil, then take the pan off the heat and let the eggs sit in the hot water for 15 minutes.
02
Cook the Pino Filling
While the eggs cook, warm some oil in a skillet over medium heat. Add the onions, garlic, 1 pinch of salt, ¼ teaspoon paprika, and black pepper, cooking until the kitchen smells fragrant, about 2 minutes. Stir in the ground beef, the remaining 1 teaspoon salt, the remaining ¼ teaspoon paprika, and more black pepper. Continue cooking and stirring until the beef is mostly browned, which takes about 5 minutes. Finally, mix in the chicken, raisins, and olives.
03
Chop Eggs, Add to Filling
Take the eggs out of the hot water and cool them under cold running water. Peel and roughly chop them, then stir them into the beef mixture. Keep this "pino" filling warm while you prepare the corn topping.
04
Make the Corn Topping
In a blender or food processor, combine the sweetcorn and basil and blend until completely smooth. Pour this mixture into a saucepan and place it over medium heat. Add the butter and cook, stirring constantly, until the mixture thickens, about 7 to 10 minutes. Stir in the milk, 2 teaspoons sugar, and salt, continuing to cook until it becomes a thick paste, about 15 minutes more.
05
Preheat Oven
Preheat your oven to 350 degrees F (175 degrees C).
06
Assemble the Pie
Spread the warm pino filling evenly into a baking dish. Carefully spoon the corn paste over the top, spreading it to cover the filling. Finish with a light sprinkle of sugar over the corn layer.
07
Bake Until Golden
Bake the pastel in the preheated oven until the corn topping is golden brown, which should take about 20 minutes.

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Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	812kcal	41%
Fat	47.1g	67%
Carbohydrate	54.2g	21%
of which sugars

Allergens

Auto-detected

The 14 regulated allergens2 present · 3 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Eggs	Contains
Milk	Contains
Soya	May contain

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About this recipe

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Method

Boil the Eggs

Cook the Pino Filling

Chop Eggs, Add to Filling

Make the Corn Topping

Preheat Oven

Assemble the Pie

Bake Until Golden

Nutrition

Allergens

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