Pastel de Choclo

CORN AND MEAT PIE – Pastel de Choclo

picture of pastel de choclo
This is a very popular Chilean recipe.

6 large ears of corn, grate the kernels
8 leaves of fresh basil, finely chopped
1 tsp. salt
3 tbsp. butter
1/2-1 cup milk
4 large onions, chopped
3 tbsp. oil
1 lb. (1/2 kg) finely ground lean beef
Salt and pepper to taste
1 tsp. ground cumin
4 hard-boiled eggs, sliced
1 cup black olives
1 cup raisins
12 pieces of chicken, browned in hot oil, seasoned with salt,
pepper and cumin
2 tbsp. confectioners’ sugar

Heat the grated corn, chopped basil, salt and butter in a large pot. Add
the milk little by little, stirring constantly until the mixture thickens.
Cook over low heat for 5 minutes.
Leave to one side while you prepare the
meat filling.
Fry the onions in oil until transparent, add the ground meat
and stir to brown. Season with salt, pepper and ground cumin.
To prepare the pie use an oven-proof dish that you can take to the table. Spread over
the bottom of the dish the onion-ground meat mixture. Arrange over this
the hard boiled egg slices, olives and raisins. Put the chicken pieces on
top, bone the chicken if you like. Cover the filling with the corn
mixture. Sprinkle the confectioners’ sugar over the top. Bake in a hot
oven 400 Deg. F (205 Deg. C) for 30-35 minutes until the crust is golden
brown. Serve at once. In Chile a sugar bowl is on the table so you can sprinkle over the
“pastel” as it is eaten.

Serve with “Ensalada Chilena”.

4 cups finely sliced, onion
4 cups finely sliced peeled tomatoes
1 tsp. salt
Fresh ground pepper to taste
3 tbsp. oil
lemon juice to taste
1/2 cup chopped fresh cilantro

Put sliced onions in a bowl cover with cold water. Let them sit for an hour.
Drain well, then mix with the tomatoes on a large platter.
Sprinkle with salt and pepper. Mix oil and lemon juice in a shaker and pour over the top.
Toss once more and serve with chopped cilantro.

4 tazas de cebolla cortada pluma
4 tazas de tomates pelados, cortados finos
1 cucharadita de sal
pimienta al gusto
3 cucharadas de aceite
jugo de limón al gusto
1/2 taza de hojas de cilantro picadas

Poner las cebollas en una fuente y
cubrirlas con agua fría. Dejarlas
1 hora. Estilarlas y mezclarlas con
los tomates en una ensaladera,
sazonar con sal, pimienta, aceite
y jugo de limón. Servir
con el cilantro encima.