andrejthechef
InternationalRoastDinnerGluten-free

Pastel de Choclo

Chile’s corn and beef casserole: cumin-sweet pino under a basil-scented corn crust, baked with sugar on top until caramelized.

prep
40 min
cook
40 min
total
1 h 20 min
serves
6
level
medium
Pastel de Choclo, a classic from Chile.

Pastel de choclo stacks Chile’s two comfort foods: pino, the cumin-scented beef and onion filling with olives, raisins and boiled egg, under a sweet corn purée blended with fresh basil, which is the detail outsiders never guess.

Sugar goes on top before baking. The caramelized sweet crust over the savory filling is not a mistake; it is the entire Chilean childhood in one contrast.

Pastel de Choclo is one of the world's classic dishes from 67 countries.

method

  1. Make the pino: soften the onions in oil for 10 minutes, add the beef, cumin and paprika, and cook until browned. Stir in the raisins, season, and spread in a baking dish or individual clay dishes.

  2. Tuck the olives and egg slices into the pino.

  3. Blend the corn with the basil, milk and a pinch of salt and sugar. Cook the purée with the butter over medium heat, 10 minutes, until thick, adding cornstarch if it stays loose.

  4. Spread the corn over the filling, sprinkle the sugar on top, and bake at 200°C (400°F) for 30 to 35 minutes until the crust caramelizes in patches.

  5. Rest 10 minutes and serve in the dish.

chef's tips

  • The basil in the corn is the signature; without it the crust is just polenta.
  • Warn guests about olive pits, or do not, as Chilean grandmothers prefer.
  • Pino improves overnight, so make it the day before and the dish assembles in minutes.