Pastel de Choclo
Chilean casserole with savory meat filling and a sweet corn topping.
Ingredients
- corn700 g
- beef mince500 g
- onion2 pcs
- cooked chicken fillet300 g
- boiled egg3 pcs
- olives80 g
- milk150 ml
- basil10 g
- sugar1 tbsp
- salt1 to taste
- black pepper1 to taste
- paprika1 tsp
Instructions
Blend the corn with milk, basil, and a pinch of salt.
Cook the corn mixture for 8–10 minutes, stirring, until thickened.
Sauté the onions, add the beef, salt, pepper, and paprika, and cook until done.
Layer the meat filling, chicken pieces, eggs, and olives in a baking dish.
Spread the corn mixture on top and sprinkle with sugar for light caramelization.
Bake at 190°C for 35–40 minutes until golden on top.
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