Chilean Pastel de Choclo (Sweet Corn and Beef Casserole)
A Chilean baked casserole of seasoned minced beef, roast chicken, olives, and raisins beneath a sweet sweetcorn crust, caramelised with a dusting of sugar.
Ingredients
- • FOR THE CORN TOPPING (PASTA DE CHOCLO):
- • 6 ears fresh sweetcorn (or 800g frozen corn kernels), ground fine
- • 1 cup milk
- • 2 tbsp butter
- • 1/2 cup fresh basil leaves, finely chopped
- • 2 tbsp sugar
- • 1 tsp salt
- • FOR THE SAVOURY MEAT FILLING (PINO):
- • 500g lean ground beef
- • 2 large onions, finely diced
- • 1 tbsp lard or oil
- • 1 tsp ground cumin
- • 1 tsp paprika (ají de color)
- • 1 tsp salt
- • 4 pieces cooked roast chicken
- • 2 hard-boiled eggs, quartered
- • 12 black olives
- • 1/4 cup raisins
- • 2 tbsp sugar (for caramelising the top crust)
Preparation Steps
Sauté diced onions in lard for 10 minutes until soft; add ground beef, cumin, paprika, salt, and pepper; cook for 15 minutes, then cool (best made a day ahead).
Blend corn kernels with milk and basil in a food processor until smooth; cook in a saucepan with butter, sugar, and salt over medium heat for 10 minutes, stirring constantly until thick and glossy.
In 4 individual clay baking dishes (or one large casserole), spread a thick layer of the savory beef Pino; top each with a piece of roast chicken, hard-boiled egg quarters, black olives, and raisins.
Spread the thick golden sweetcorn paste evenly over the top, smoothing with a spatula.
Dust the corn surface generously with white sugar; bake at 200°C for 30 minutes until the top is bubbling and browned with sweet caramelized spots.
Rest for 10 minutes and serve hot with fresh Chilean Ensalada Chilena (tomato and onion salad).