Chile / Main
Pastel de choclo
A bake of meat filling under a lid of ground sweetcorn, with an olive and an egg inside.
Ingredients
- Sweetcorn, kernels, fresh or frozen1.2 kg
- Minced beef700 g
- Chicken thigh, poached, in pieces400 g
- Onion4
- Eggs, boiled, halved3
- Black olives12
- Raisins60 g
- Basil20 g
- Milk250 ml
- Butter60 g
- Ground cumin1 tbsp
- Sugar3 tbsp
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Fry the finely chopped onion until translucent, add the mince, cumin, salt and pepper and cook through. Let the pino cool; warm, it will weep.
Blitz the corn with the basil and milk to a coarse but even mass.
Cook it down with the butter over medium heat, stirring, for about fifteen minutes, until a spoon stands up in it.
Divide the pino between earthenware dishes and top each with a piece of chicken, half an egg and a couple of olives with raisins.
Cover with a two-centimetre layer of the corn mass, level it and dust with sugar.
Bake at 200 °C for forty minutes, the last five under the grill, to a dark caramel crust.
