pastel de choclo

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

An exotic and super delicious variation on Shepherd&#x27;s Pie. The ingredients for this Chilean classic seem a bit random, but believe me, it is amazing!

raisins

olives

eggs

chicken breast (see note 1)

tsp sugar

cream

Tbsp butter

basil

salt

Tbsp cooking oil

onion, diced

garlic,

tsp cumin

paprika

Preheat oven to 350°F.

Place eggs in pot and cover with cold...

Place eggs in pot and cover with cold water. Bring to boil, then cook 10 minutes. Immerse in cool water. Chop or slice when cool.

In a skillet over medium heat, sauté onions...

In a skillet over medium heat, sauté onions and garlic in oil until onions become slightly translucent. Add ground beef, cumin, paprika and 1 tsp salt. Cook until nicely browned.

Melt butter in pan or skillet. Blend corn...

Melt butter in pan or skillet. Blend corn and cream in blender or food processor. Add this mixture to pan and simmer for about 5 minutes. The mixture should turn a nice golden yellow. At the end, add basil leaves.

Add meat mixture to greased baking pan. Layer...

Add meat mixture to greased baking pan. Layer eggs, olives, chicken and raisins, then add corn mixture to top. Sprinkle sugar on top.

Bake in preheated oven for 30 minutes. If...

Bake in preheated oven for 30 minutes. If desired, broil for up to 5 minutes at the end to brown the crust.

Recipe video above. Meet my new favourite way to turn beef mince and a big bag of frozen corn into dinner! This is Pastel de Choclo, a classic Chilean casserole with a spiced onion beef filling and a thick corn topping that bakes up lightly caramelised, with surprise pockets of olives, raisins and boiled egg tucked inside. It&#39;s like South America&#39;s answer to Cottage Pie! Hearty, comforting, something a little difference, I love the combination of the sweet corn pudding with the savoury beef filling. PS Frozen corn is super convenient but gosh, imagine making it with fresh summer corn?Recipe credits: Inspired by a visit to La Paula, a wonderful Chilean establishment in Fairfield, Sydney, and developed with reference to a number of recipes, listed in the blue box above the video.

Pastel de Choclo (Chilean Beef and Corn Casserole)

olive oil

onions

garlic (, finely minced)

plain flour ((all-purpose flour))

beef stock/broth (, low sodium)

tbsp cumin powder

tsp cooking salt / kosher salt

tsp black pepper

unsalted butter ((or olive oil))

milk ((any fat %, non-dairy is ok too))

basil leaves (, optional (Note 1))

tbsp fine cornmeal (or semolina (Note 2))

tbsp raisins ((or sultanas))

sugar

Preheat oven to 200°C/390°C (180°C fan-forced).

Cook beef - Heat the oil in a large 30cm/12&quot; pan over high heat. Add the beef and cook, breaking it up as you go, until you no longer see red. Cook for another couple of minutes, breaking up the beef into fine pieces. Remove beef from the pan using a slotted spoon, leaving the fat and juices behind.

Cook onion - To the same pan, add the onion and garlic. Cook for 5 minutes, stirring regularly, until the onion is translucent.

Simmer and reduce - Add the beef and mix through. Stir in the spices. Add the flour and mix until you no longer see flour. Add the stock and stir - it will thicken into a gravy quite quickly, coating the beef. Lower heat to medium and cook for 5 minutes, stirring regularly so the base doesn&#39;t catch, until the mixture is thick enough so you can draw a path across the base of the pan and it stays.

Remove from stove and spread in a 23 x 33 cm (9 x 13&quot;) pan, then set aside and let it cool while you make the corn.

Beef filling:

Sauté - Melt the butter in a pot over medium high heat. Add corn (still frozen is fine) and cook for 5 minutes, stirring regularly.

Blitz - Add milk, salt and basil. Stir, then use a stick blender to blitz ~ 30 seconds (moving it around) or until you no longer see whole corn kernels. It won&#39;t be complete smooth which is what you want.

Thicken - Stir in cornmeal. Lower heat to medium or medium low so it&#39;s not spitting. Cook for 5 minutes, stirring regularly so the base doesn&#39;t catch. It should be thick enough to mound in a heap on the spoon, and when you draw a path across the base it should stay in place.

Corn layer:

Assemble - Press the eggs into the beef, scatter with olives and raisins.

Corn topping - Dollop the corn mixture across the surface then spread and smooth the surface. Sprinkle all over with the sugar, then paprika (sprinkle from a height for light coverage).

Bake for 40 - 45 minutes until the surface is golden. Cool 15 minutes to let it set a bit so you can cut neat(ish) slices, then cut like lasagna and serve!

Assemble and bake:

The video of Dozer on his magic carpet reminded me of the pantomime Aladdin! As a sideline, I have made the Pastel de Choclo. It was really filling and your recipe fed 6 of us with a side salad.

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