Pastel de Choclo

Name: Pastel de Choclo
Total time: 90 min
Yield: 6 servings
Cuisine: Chile
Ingredients: 2 large eggs, hard-boiled; 2 onions, chopped; 2 cloves garlic, minced; ½ tsp paprika; 450g beef mince; 300g cooked shredded chicken; 2 tbsp raisins; 2 tbsp pitted green olives; 3 tins sweetcorn (approx. 1kg drained); 2 tsp chopped fresh basil; 1 tbsp butter; 250ml milk; 2 tsp sugar

Chilean comfort classic: spiced beef and tender chicken tucked under a creamy, golden sweetcorn crust.

90 min serves 6 Medium

Ingredients

2 large eggs, hard-boiled6 pack

2 onions, chopped1kg

2 cloves garlic, minced3 pack

½ tsp paprika40g

450g beef mince500g

300g cooked shredded chicken300g

2 tbsp raisins500g

2 tbsp pitted green olives340g

3 tins sweetcorn (approx. 1kg drained)3 x 340g

2 tsp chopped fresh basil30g

1 tbsp butter250g

250ml milk1L

2 tsp sugar1kg

Method

Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes.
Meanwhile, heat oil in a skillet over medium heat. Add onions, garlic, 1 pinch salt, ¼ teaspoon paprika, and black pepper; cook until fragrant, about 2 minutes. Add beef, remaining 1 teaspoon salt, remaining ¼ teaspoon paprika, and black pepper; cook and stir until beef mostly browned, about 5 minutes. Add chicken, raisins, and olives.
Remove eggs from hot water, cool under cold running water, and peel. Roughly chop; add to beef mixture. Keep pino warm.
Combine corn and basil in a blender or the bowl of a food processor; blend until smooth. Pour into a saucepan over medium heat. Add butter; cook and stir until thickened, 7 to 10 minutes. Stir in milk, 2 teaspoons sugar, and salt; cook until thickened to a paste, about 15 minutes more.
Preheat the oven to 350 degrees F (175 degrees C).
Spread pino into a baking dish. Cover with corn paste; sprinkle a little sugar on top.
Bake in the preheated oven until golden brown on top, about 20 minutes.

Cost to cook

serves 6 · I have the cupboard staples

Mostly estimated prices. Full-pack shop cost · about £10.29 of it is what this recipe actually uses.

Find it in store

Search the ingredients at your stores:

Tesco Asda

£18.97 est. · serves 6

Ingredients

2 large eggs, hard-boiled6 pack

2 onions, chopped1kg

2 cloves garlic, minced3 pack

½ tsp paprika40g

450g beef mince500g

300g cooked shredded chicken300g

2 tbsp raisins500g

2 tbsp pitted green olives340g

3 tins sweetcorn (approx. 1kg drained)3 x 340g

2 tsp chopped fresh basil30g

1 tbsp butter250g

250ml milk1L

2 tsp sugar1kg

Method

Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes.

Meanwhile, heat oil in a skillet over medium heat. Add onions, garlic, 1 pinch salt, ¼ teaspoon paprika, and black pepper; cook until fragrant, about 2 minutes. Add beef, remaining 1 teaspoon salt, remaining ¼ teaspoon paprika, and black pepper; cook and stir until beef mostly browned, about 5 minutes. Add chicken, raisins, and olives.

Remove eggs from hot water, cool under cold running water, and peel. Roughly chop; add to beef mixture. Keep pino warm.

Combine corn and basil in a blender or the bowl of a food processor; blend until smooth. Pour into a saucepan over medium heat. Add butter; cook and stir until thickened, 7 to 10 minutes. Stir in milk, 2 teaspoons sugar, and salt; cook until thickened to a paste, about 15 minutes more.

Preheat the oven to 350 degrees F (175 degrees C).

Spread pino into a baking dish. Cover with corn paste; sprinkle a little sugar on top.

Bake in the preheated oven until golden brown on top, about 20 minutes.