Main course
Pastel de Choclo
Pastel de Choclo is a savory-sweet Chilean pie, layering a rich ground beef and chicken filling with a creamy, basil-infused sweet corn topping. The filling, known as 'pino,' is studded with hard-boiled eggs, raisins, and olives, offering a complex mix of textures and tastes. The corn topping is blended smooth with basil, then cooked down with milk and sugar until it forms a thick paste. It bakes until the top is beautifully golden, making for a comforting meal.
39 minServes 4
Method
7 steps · 39 min total
- 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.
