corn pie

The Chilean version of Sheperd's pie with a twist: corn pudding on top.

Corn and Beef Chilean "Pastel de Choclo"

For the corn mixture,

butter

corn

milk

cornmeal

basil, about 10 leaves, Sweet basil preferably

• salt, pepper and Merkén or paprika

For the meat,

vegetable oil

beef

water or beef broth

onions,

Merkén sweet paprika

cumin

• salt, pepper

flour

chicken, hard-boiled eggs, olives, and raisins

Heat the oil in a large pot, saute the beef until lightly browned, about 8 minutes, stirring occasionally, add the paprika, salt, pepper, and cumin, sauté 2 minutes more.

Add the broth and simmer for 30 minutes over low heat.

Add the onion, mix well, and cook over medium heat until the onion is tender, about 30 minutes, stirring occasionally.

Turn off heat and add the flour and stir well. Adjust seasoning if necessary. Cool and refrigerate or use immediately.

In a cast iron or a large pot with a thick bottom, melt the butter over medium-high heat, add the frozen corn, and occasionally stir for about 8 minutes.

Add milk, basil, salt, pepper, and Merquén or paprika and continue to cook, occasionally stirring for about 10 minutes longer.

With a hand blender, blend the corn, trying not to go uniform, leaving some chunky parts. Add the cornmeal and continue cooking over medium heat for 5 minutes. The consistency should be firm. Taste and adjust seasoning. It will thicken slightly when cool.

To assemble the pie,

Put one layer of the prepared meat filling on a clay or baking dish. Add cooked or rotisserie chicken parts, quartered hard-boiled eggs, olives, and raisins on top of the meat.

Cover with the corn mixture. Sprinkle with granulated sugar for a nice browning in the oven.

Bake at 400F or 200C in a preheated oven for 45-60 minutes until bubbling and golden on top. Let stand 10 minutes before serving.

When my Chilean family said “it’s perfect” I knew I did well! Thanks for such a terrific recipe! Only two changes from your original: i cooked the beef, then reserved leaving drippings, then cooked onions in drippings, then added flour, then broth, then meat/raisins/olives. Quicker! THANK YOU for such a terrific website!

Hi Pilar, I am another Chilean in the US. You use to have a link to by choclo pastelero seeds, but I do not see it anymore. Do you know which variety of corn would work to order seeds online?

Excellent ! But I has to adjust the recipe to accommodate  10 servings.
This recipe is for how many?
Thanks

Hello Pilar
Easy recipe to follow and it was delicious. Gracias por la receta de pastel de choclo. Definitely looking forward to cooking more recipes once I get the book.

https://www.youtube.com/watch?v=wCjkXK1PDdk

Ve la receta y fotos del paso a paso acá: 

https://cocinachilena.cl/pastel-de-choclo-chilean-corn-pie/

Pastel de Choclo

This Mediterranean dish is a typical southern Albanian traditional meal, called Shapkat. It's a Corn Pie Casserole with Spinach and Feta Cheese filling.

Spinach Corn Pie Casserole [Albanian Shapkat]

corn flour (17.6 ozs)

spinach

olive oil

feta cheese

green onions onion

tbsps chopped fresh dill

salt

Mix the corn flour with milk and a sprinkle of salt. Add water as needed to get it to be a thick consistency that can be managed by hand. You don't want the dough to be runny.&nbsp;

Chop spinach, it doesn't need to be fine. Put the chopped spinach in a bowl. Add chopped onion, more salt, dill and any other cooking greens you might like. Mix by hand and squeeze the spinach as you prepare the mix. This process makes the flavors really mix with each other.&nbsp;

Lay a piece of parchment paper on the baking tray. Separate the corn dough in 2 pieces: one about 3/4 and the other 1/4. Start spreading the bigger pieces in the bottom of the tray over the parchment paper.&nbsp;

Once the dough is even (use your hands or a spoon to help make it even), sprinkle few tbsps of olive oil over it. Then add the spinach mix. Then chop the feta cheese and spread it on top of the spinach.&nbsp;

Get the smaller dough piece and put it in a bowl. Add 2-3 tbsps of water and mix it well. You want this part of the dough to be runny. Spread over the spinach. It's ok for a little bit of spinach to show here and there. Also this layer will be a lot thinner than the bottom.&nbsp;

Lastly grab a handful of corn flour if you have any left and sprinkle over the pie.&nbsp;

Add the remaining olive oil by sprinkling it on top with&nbsp; a tbsp. It might seem like a lot of oil but both corn and spinach absorb it really well when cooking so the final baked casserole won't be too greasy.&nbsp;

Bake at 400 degrees for 10 minutes then lower temperature to 380 degrees and bake for another 20 minutes or until the surface is golden brown. Turn heat off and let the tray inside the oven for another 15 minutes. Serve warm with a side of greek yogurt.&nbsp;

My best southern corn pudding is farm to table fare, accompanying everything from grilled steak to the Thanksgiving dinner turkey!

Southern Corn Pudding

cream-style corn

eggs

all-purpose flour

sour cream

milk (may substitute heavy cream)

sugar

Kosher salt (or

black pepper (or

Preheat

Preheat oven to 350°F. Butter 9-inch round souffle, 8 x 8-inch casserole dish, or 6 to 8 ramekins using the tablespoon of softened butter. Create step one of a bain marie by first laying a clean dish towel in the bottom of a roasting pan large enough to accommodate the one which will be used for the pudding. In the case of ramekins, ensure they are at least 1-inch apart. Set the souffle/casserole/ramekins being used for the pudding on top of the towel. The towel ensures nothing will slide while in the water.

Mix all ingredients

In a large mixing bowl, combine all of the ingredients. Use a wire whisk to ensure all is incorporated very well. Optional: add half of the mixture into a blender, mixing on high 45 seconds or until very smooth. Return to bowl with remaining mixture, and re-whisk to incorporate. This step produces a very silky, custard-like pudding once fully baked.

Add boiling water

Pour into the prepared souffle/casserole/ramekins. Load into your preheated oven. If adding additional ingredients from the list of variations above, do so now. Complete the bain marie by pouring enough boiling water from the side to fill the roaster within 2-inches from the top(s) of the souffle/casserole/ramekins. Tip: I find this is easiest done by pulling the rack out halfway, placing the roaster on the rack, then pushing it back in SLOWLY after the water has been added.

Bake

Bake for 40 to 50 minutes. Casserole is fully cooked when custard is mostly set and center is only somewhat jiggly. The pudding will continue to set even after it is removed from the bain marie. DO THIS CAREFULLY. A set of canning jar tongs or kitchen tongs with rubberized tips work well for ramekins, rubberized potholders for a casserole dish or souffle.

Garnish and enjoy

Removed from the bain marie, allow the casserole to rest 5 to 10 minutes. If you set aside a handful of corn kernels to garnish the casserole, scatter them. Serve with freshly snipped chives or thyme leaves also scattered on top or other garnish if desired. See my suggestions above for variations to this method for ideas.

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The most viewed corn pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine