COPPER🇨🇱 Chile
Pastel de choclo recipe
A savory corn pie bursting with flavor!
Ingredients
- 500 g corn
- 400 g ground beef
- 1 unit onion
- 100 g black olives
- 2 unit hard-boiled eggs
- 200 ml milk
- 50 g butter
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp sugar
How to make Pastel de choclo
- Preheat the oven to 180°C (350°F) and prepare a baking dish with butter or cooking spray.
- Chop 1 onion finely and heat a frying pan over medium heat for about 1-2 minutes.
- Add 400 g ground beef and the chopped onion. Cook while stirring for about 10 minutes until browned.
- Season the mixture with 1 teaspoon of salt and 1/2 teaspoon of black pepper, cooking briefly to combine.
- In a blender, blend 400 g corn with 100 ml milk and 50 g butter until smooth and creamy, about 1-2 minutes.
- In a baking dish, layer the beef mixture evenly on the bottom for the base layer.
- Scatter 100 g black olives and 2 sliced hard-boiled eggs over the beef evenly, spreading them out.
- Spread the corn mixture evenly on top of the layers, smoothing it out with a spatula.
- Bake in the preheated oven for about 30 minutes until the top is golden brown and the edges are bubbling.
- Let the dish cool for a few minutes before serving to allow the layers to set.
What is Pastel de choclo?
Pastel de choclo is a traditional dish from Chile. It takes about 60 minutes to prepare, is considered medium to make at home, and uses 10 ingredients.
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