Chilean Pastel de Choclo

Ingredients

• For pino (filling): 500g beef mince, 2 onions chopped, 2 garlic cloves, 1 tsp cumin, 1 tsp paprika, 1 tsp oregano, salt
• 2 cooked chicken thighs, sliced
• 8 black olives
• 3 hard-boiled eggs, sliced
• 1/4 cup raisins
• For topping: 600g sweetcorn kernels, 2 tbsp basil, 2 tbsp butter, 100ml milk, 1 tsp salt, 2 tbsp sugar
• Icing sugar to dust

Instructions

1. Brown the mince with onion, garlic and spices.
2. Stir in raisins; cool slightly.
3. Blend the corn with basil, butter, milk, salt and sugar to a thick paste.
4. Cook the corn mix in a pan for 10 minutes, stirring, until thickened.
5. Layer in a baking dish: mince mixture, then chicken, eggs and olives.
6. Top with the corn topping and dust with icing sugar.
7. Bake at 200C for 25-30 minutes until golden.

Serving suggestions

• Best warm with pebre on the side.

Storage & reheating

Keeps 3 days; reheats well.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions