Pastel de choclo, or corn pie, is a traditional dish in Chilean cuisine, most popular in the central area and the countryside. The key ingredient is generally a ground beef filling, which is then baked in a tender corn mixture.
According to the Chilean anthropologist Sonia Montecino, this dish originated in colonial times, likely by Mapuche (an Indigenous People from southern Chile) cooks, in the kitchens of Spanish settlers.
Today, it is a favourite dish among many Chileans, especially in the summertime when corn is harvested. Here is one version of the recipe to try at home:
Ingredients
- 10 large corn (approximately 8 cups) grated or chopped, and then ground
- 2 cups milk
- 3 tablespoons oil
- 3 onions, finely chopped
- 1 teaspoon each paprika, oregano and cumin
- 300 grams lean ground beef
- 2 tablespoons raisins
- 2 hard-boiled eggs, sliced
- 12 black olives
- 3 teaspoons sugar
- Salt and pepper to taste
1. Cook the ground corn in a saucepan over low heat, stirring constantly until it boils for a few minutes. As it cooks and thickens, slowly add the milk. The result should be a creamy, slightly spreadable paste. If it becomes too thick, add more milk. Season with salt and pepper to taste.
2. Separately, heat the oil in another saucepan and sauté the onions for a few minutes until translucent. Add the paprika, oregano, cumin and ground beef and cook for 10 to 15 minutes on low heat, stirring occasionally.
3. Pour this filling into a baking dish or individual moulds. Sprinkle raisins, egg and olives on top, then cover completely with the freshly prepared corn mixture.
4. Sprinkle the surface with a hint of sugar and heat in a hot oven until the top is warm and browned. Once ready, serve immediately.
