Pastel de Choclo

This offering is based on a recipe by Lucy Corry, who runs the website. It is a traditional Chilean dish, Choclo being a Chilean variety of sweetcorn. You could simply call it sweet corn pie, I suppose, but Pastel de Choclo sounds more sophisticated. Being a traditional dish, there are, of course, many different variations. This is a simplified, basic rendition that is easy to produce in the average kitchen.



2 cups frozen sweet corn.

¼ cup fresh basil leaves, chopped.

50g butter.

Salt to taste.

½ cup milk.

¼ cup olive oil.

250g beef mince.

1 medium brown onion, peeled, finely chopped.

1 tsp grown cumin.

Pepper to taste.

3 hard boiled eggs, shelled, halved.

½ cup olives, stoned, chopped.

½ cup sultanas.

2 tsp icing sugar.



Preheat the oven to 200°. Place the sweet corn, basil, butter and salt in a skillet over a medium heat. Stir, cooking for 2-3 minutes then add the milk slowly, stirring until thickened. Remove from the heat and set aside. Add the olive oil to the skillet and fry the meat until browned. Add the onion and continue to cook, stirring, until softened. Add the cumin, pepper and more salt as required and cook for another 2-3 minutes.

Tip the meat mixture into a suitably sized baking dish and spread it evenly across the bottom. Arrange the egg halves on the meat and sprinkle with the olives and sultanas. Pour the corn mixture on top of that, smooth across and sprinkle with the sugar. Place in the oven and bake for 30 minutes or until the top is nicely browned and bubbling. Remove and allow to stand for 5 minutes before serving.


Serve with: A crisp salad and some salsa to taste.


Serves: 2.


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