Pastel de Choclo

Shopping list

• 600 g fresh or frozen sweetcorn kernels

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• 150 ml whole milk

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• 40 g unsalted butter

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• 1 tbsp caster sugar

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• 10 piece fresh basil leaves — torn

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• 1 tsp salt — or to taste

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• 2 tbsp olive oil

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• 2 piece onions — finely diced

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• 3 clove garlic — crushed

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• 500 g minced beef

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• 2 tsp ground cumin

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• 1 tsp sweet paprika

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• 200 ml beef stock

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• 60 g raisins

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• 12 piece black olives — pitted

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• 3 piece hard-boiled eggs — peeled and quartered

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• 0.5 tsp black pepper

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Step by step

1. 1

   Preheat the oven to 200°C (fan 180°C).

2. 2

   Place the sweetcorn kernels, milk, butter, caster sugar, and a pinch of salt in a food processor. Blend until smooth and creamy, scraping down the sides as needed. Stir in the torn basil leaves and set aside.

3. 3

   Heat the olive oil in a large frying pan over medium heat. Add the diced onions and cook for 5– 7 minutes until softened and translucent.

4. 4

   Add the crushed garlic and cook for 1 minute until fragrant.

5. 5

   Increase the heat to medium-high, add the minced beef, and cook for 8– 10 minutes, breaking it up with a wooden spoon, until browned all over.

6. 6

   Stir in the ground cumin, paprika, salt, and black pepper. Pour in the beef stock and bring to a simmer. Cook for 10 minutes until the liquid has mostly reduced and the mixture is rich and thick.

7. 7

   Stir in the raisins and remove from the heat. Taste and adjust seasoning if needed.

8. 8

   Spoon the beef mixture into a large ovenproof casserole dish (about 25 cm square or equivalent). Nestle the quartered hard-boiled eggs and black olives evenly throughout the beef.

9. 9

   Pour the sweetcorn mixture over the top, spreading it evenly with a spatula to cover the beef completely.

10. 10

    Place the dish on a baking tray (to catch any drips) and bake in the preheated oven for 30– 35 minutes, until the top is golden and slightly caramelised at the edges.

11. 11

    Remove from the oven and allow to rest for 5 minutes before serving hot, scooped straight from the dish.