Pastel de Choclo

Method

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1. Cook the onions in the oil over medium-low heat for 20 minutes until completely soft and sweet.

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2. Add the beef and brown it well, then the cumin, paprika, oregano and salt.

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3. Sprinkle over the flour, stir for 2 minutes, then add the stock and simmer 10 minutes to a thick, saucy mixture. Cool.

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4. For the topping, blend the corn with the milk and basil to a coarse purée — not completely smooth.

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5. Pour it into a wide pan with the butter and salt and cook over medium heat, stirring constantly, for 12 to 15 minutes until it thickens noticeably and pulls from the sides of the pan.

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6. Spread the pino filling in the base of a large earthenware dish or six individual ones.

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7. Lay the shredded chicken over it, then the egg slices, olives and raisins.

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8. Spoon the hot corn mixture over the top and smooth it flat, right to the edges.

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9. Sprinkle the sugar evenly over the surface.

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10. Bake at 200C fan for 30 to 35 minutes, until the top is set and browned in patches. Rest 10 minutes before serving.

    Mark done Start 30 min timer

Chef’s Tips

• Cook the corn topping on the hob first. Raw corn separates in the oven.
• Twenty minutes on the onions for the pino. It is the base of the flavour.
• The sugar on top is not optional — it makes the crust.

Common Substitutions & Variations

• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Pairing Suggestions

• A tomato and onion salad
• A Chilean Carmenère
• Pebre on the side

Storage & Reheating

Refrigerate up to 3 days and reheat at 190C fan. It freezes 2 months, assembled and unbaked.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.