🌽 Pastel de choclo

Name: Pastel de choclo
Total time: 100 min
Yield: 6
Cuisine: Chile · Central Chile
Ingredients: 8 ears of fresh corn (about 1 kg of kernels); 500 g minced beef; 3 onions, chopped; 2 chicken thighs, cooked and shredded; 4 hard-boiled eggs, sliced; 12 black olives; 2 tbsp raisins; 1 tsp ground cumin; 1 handful fresh basil; 2 tbsp oil, salt, pepper, 1 tbsp sugar

Origin: Chile · Central Chile

560kcal

per serving · 350 g

160kcal

per 100 g

28 gProtein8 g / 100 g

28 gFat8 g / 100 g

49 gCarbs14 g / 100 g

Pastel de choclo is a Chilean summer casserole: a savoury filling of minced beef cooked with onion, topped with pieces of chicken and a layer of sweet fresh-corn purée, then baked until golden. The filling, called pino, is usually seasoned with cumin and often includes olives, raisins and slices of hard-boiled egg. It is served bubbling hot in individual clay dishes.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: ground beef, chicken

Not veganbecause of: ground beef, chicken, egg

Not keto14 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Eggs

What it is made of

cornground beefonionchickenegg

Recipe

6 servings100 min

Ingredients

8 ears of fresh corn (about 1 kg of kernels)
500 g minced beef
3 onions, chopped
2 chicken thighs, cooked and shredded
4 hard-boiled eggs, sliced
12 black olives
2 tbsp raisins
1 tsp ground cumin
1 handful fresh basil
2 tbsp oil, salt, pepper, 1 tbsp sugar

Method

Fry two chopped onions in the oil until soft, add the beef, cumin, salt and pepper and cook for 15 minutes to make the pino.
Blend the corn kernels with the basil and a little salt into a thick purée.
Cook the purée in a pan with the third onion, stirring, for about 10 minutes until it thickens.
Spread the pino in clay or ovenproof dishes and top with the chicken, egg, olives and raisins.
Cover with the corn purée and sprinkle with the sugar.
Bake at 200 °C for 30–35 minutes until the top is golden.

How to make it lighter

Use lean mince and cook the onion in just one tablespoon of oil to cut the fat.
The corn crust is already sweet, so you can skip the sugar on top.
Serve with a tomato and onion salad instead of extra bread to keep the plate balanced.

History

Choclo is the Andean word for fresh, tender corn, and the dish grew out of the corn-growing tradition of central Chile, where it is a favourite when corn is in season. The blend of the sweet corn crust with a salty, spiced meat filling is typical of Chilean home cooking. A sprinkle of sugar on top before baking is a classic touch, and the dish is a regular on family tables and at summer gatherings.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v15. How we count →