COPPER🇨🇱 Chile
Pastel de choclo recipe
A savory corn pie bursting with flavor!
Ingredients
- 500 g corn
- 400 g ground beef
- 1 onion
- 100 g black olives
- 2 hard-boiled eggs
- 200 ml milk
- 50 g butter
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp sugar
How to make Pastel de choclo
- Preheat the oven to 180°C (350°F) and prepare a baking dish with butter or cooking spray.
- Chop 1 onion finely and heat a frying pan over medium heat for about 1-2 minutes.
- Add 400 g ground beef and the chopped onion. Cook while stirring for about 10 minutes until browned.
- Season the mixture with 1 teaspoon of salt and 1/2 teaspoon of black pepper, cooking briefly to combine.
- In a blender, blend 50 g corn with 200 ml milk and 50 g butter until smooth and creamy, about 1-2 minutes.
- In a baking dish, layer the beef mixture evenly on the bottom for the base layer.
- Scatter 100 g black olives and 2 sliced hard-boiled eggs over the beef evenly, spreading them out.
- Spread the corn mixture evenly on top of the layers, smoothing it out with a spatula.
- Bake in the preheated oven for about 30 minutes until the top is golden brown and the edges are bubbling.
- Let the dish cool for a few minutes before serving to allow the layers to set.
What is Pastel de choclo?
Pastel de choclo is a traditional dish from Chile, baked in the oven, and takes about 60 minutes from start to finish. It is built around corn, ground beef and milk. The recipe below uses 10 ingredients and is written out step by step.
How long does Pastel de choclo take?
At 60 minutes it is quicker than 57% of the 588 dishes in Copper's atlas. Copper's atlas has 5 dishes built on corn. The method runs to 10 steps, the longest being 30 minutes.
Any tips for making Pastel de choclo?
Use fresh corn for a sweeter, fresher flavor.
Copper documents Chile alongside 195 other countries. Throw a dart at the world map and let it decide what you cook tonight.