Pastel de choclo is a traditional Chilean dish featuring a savory ground beef filling with onions and olives topped with a smooth fresh corn puree. This homemade recipe is perfect for family gatherings and delivers authentic flavors of Chilean cuisine.
Ingredients
- 500g ground beef
- 3 medium onions chopped
- 2 hard-boiled eggs peeled
- 1 cup black olives
- 4 cups fresh corn kernels
- 150ml milk
- 100g butter
- 2 garlic cloves minced
- Salt and pepper to taste
- 1 teaspoon cumin
- Vegetable oil for cooking
Preparation
- Heat oil in a large pot and sauté the chopped onions until transparent. Add garlic and cook for 1 more minute.
- Add the ground beef and cook over medium-high heat until browned and cooked through. Season with salt, pepper, and cumin. Stir in the olives and mix well.
- Transfer the beef mixture to a baking dish. Distribute the halved hard-boiled eggs over the meat. Keep warm.
- In a blender, combine fresh corn with milk, butter, and a pinch of salt until you get a smooth and creamy puree.
- Pour the corn puree over the beef filling and spread evenly. Bake at 180°C for 25-30 minutes until the top is golden and set.
Chef tip: For the freshest and sweetest corn, use freshly shucked seasonal corn. If fresh corn isn't available, high-quality frozen corn works well. The pie can be prepared ahead and reheated before serving.
Find these ingredients at Market Latino in Bergamo.