Pastel de choclo – beef and sweetcorn pie
Spiced minced beef with onion, hard-boiled egg and black olives under a layer of blitzed sweetcorn with basil, sprinkled with sugar and baked until golden. A Chilean classic much cooked in Cuyo and Patagonia; in Chile it often has chicken and raisins too.
- 1 h 30Time
- 44 minHands-on
- 4Portions
- 41 gprotein per portion
- 740kcal per portion
Ingredients for 4 portions
- 2Eggs
- 3 tbspRapeseed oil
- 3Yellow onions, chopped
- 600 gBeef mince
- 1 tspCumin
- 2 tspPaprika
- 1 tspOregano
- to tasteSalt
- to tasteBlack pepper
- 12Black olives
- 800 gSweetcorn, fresh or frozen
- 250 mlMilk
- 10 gBasil, leaves picked
- 2 tbspButter
- 1 tbspSugar
Method
- Put the eggs in a pan of cold water, bring to the boil and cook for 10 minutes. Cool under cold water.
- Meanwhile, heat the oil in a large frying pan and cook the onions over a medium heat for 10 minutes, until soft.
- Add the mince and fry, breaking it up, until browned. Season with the cumin, paprika, oregano, salt and pepper and cook for 5 more minutes; the filling should stay juicy.
- Heat the oven to 200 °C. Blitz the corn with the milk and basil to a coarse purée.
- Melt the butter in a saucepan, add the corn purée and cook, stirring, for 10–12 minutes, until thickened. Season with salt.
- Spread the meat in an ovenproof dish. Peel and slice the eggs and lay them on top with the olives. Cover with the corn mixture and sprinkle the sugar over.
- Bake for 30–35 minutes, until golden brown on top.
- Leave to rest for 10 minutes before serving.
