Pastel de Choclo — Chilean Corn and Beef Pie

Shopping list

• 400 g beef mince

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• 2 piece chicken breast — cut into chunks

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• 2 piece onions — finely chopped

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• 3 clove garlic cloves — minced

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• 50 g raisins

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• 12 piece black olives — pitted

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• 3 piece hard-boiled eggs — quartered

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• 1 tsp ground cumin

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• 1 tsp paprika

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• 600 g fresh corn kernels — or frozen

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• 150 ml whole milk

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• 40 g butter

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• 1 tbsp caster sugar

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• 10 piece fresh basil — leaves, torn

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• 2 tbsp vegetable oil

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• 2 tsp salt

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• 1 tsp black pepper

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Step by step

1. 1

   Heat 1 tbsp oil in a large frying pan over medium-high heat. Season the chicken with salt and pepper, then brown for 5 minutes. Remove and set aside.

2. 2

   In the same pan, add the remaining oil and the onions. Cook for 6 minutes until softened. Add the garlic, cumin, and paprika; cook for 1 minute.

3. 3

   Add the beef mince, breaking it up, and cook for 8 minutes until browned. Stir in the raisins and season with salt and pepper. Return the chicken to the pan. Remove from heat.

4. 4

   For the corn topping: place the corn, milk, butter, sugar, and a pinch of salt in a blender or food processor. Blend until smooth but still slightly textured.

5. 5

   Transfer the corn mixture to a saucepan and cook over medium heat, stirring constantly, for 5– 7 minutes until thickened. Remove from heat.

6. 6

   Preheat your oven to 200°C.

7. 7

   Spread the beef and chicken mixture in a 20×30cm baking dish. Scatter the olives and hard-boiled egg quarters over the top, then tuck in the basil leaves.

8. 8

   Spoon the corn mixture evenly over the filling, spreading it to the edges. Use the back of a spoon to create a slightly textured surface.

9. 9

   Sprinkle a little extra caster sugar over the top if desired for a golden crust.

10. 10

    Bake for 30– 35 minutes until the top is golden and slightly caramelised. Let stand for 5 minutes before serving.