Pastel De Choclo (Chilean Corn & Meat Pie)
Submitted by ladetrica
Pastel de choclo is a Chilean corn and meat pie with ground beef, chicken breast, raisins, and olives topped with a cumin-spiced pureed corn crust baked until golden. A South American comfort classic.
YIELD
4 servingsPREP
30 minCOOK
60 minREADY
90 minChile’s national comfort food. Pastel de choclo layers seasoned ground beef with a seared chicken breast quarter, raisins, and chopped kalamata olives in individual bowls, then tops everything with a thick, cumin-spiced pureed corn topping that bakes into a golden, crusty lid.
The meat filling is a mix of two proteins. Ground beef seasoned with salt and pepper goes in first, then a quarter of seared chicken breast sits on top of each bowl. This dual-meat approach is traditional and gives each serving both the crumbly richness of beef and a tender chicken piece to discover underneath the corn.
The corn topping is the soul of the dish. Frozen corn pureed with milk and cumin, cooked briefly with paprika-infused onions, then spooned thick over the meat. During 35 to 40 minutes of baking, this corn paste sets into something between polenta and a soufflé with a golden, slightly crackled surface.
Raisins and olives in the meat layer add the sweet-salty-briny contrast that defines Chilean cooking. Every bite hits different flavor notes.
Chef Tips
- Use individual oven-safe bowls for the most traditional presentation. An 8×8 baking dish works for family style.
- The corn topping should be thick, not runny. Cook it with the onions until it holds its shape when spooned.
- Bake until the top is golden brown and the edges bubble. The browning is key to the flavor.
- Let rest 5 minutes before serving. The filling is molten hot straight from the oven.
Variations
- With hard-boiled egg: Add a quartered hard-boiled egg to each bowl with the chicken, as many Chilean recipes do.
- Pork filling: Use ground pork instead of beef for a richer, fattier meat layer.
- Fresh corn: Use fresh corn kernels cut from the cob during summer for the most authentic flavor.
Ingredients
Directions
- Heat oven to 400℉ (200℃).
Spray skillet with non-stick vegetable spray; place over medium heat until hot.
Cook chicken breast 2 minutes on each side.
Remove from skillet, set aside.
- Put beef in same skillet; cook, stirring constantly, until no longer pink.
Stir in salt, pepper, raisins and olives.
Spoon ¼ of mixture into each of 4 small, oven-proof bowls or one 8-by-8-inch baking dish .
Cut cooked chicken breast into quarters; place 1 quarter on top of meat in each bowl.
- Combine oil and paprika in same skillet; place over medium Add onion and cook, stirring frequently, until soft and translucent, about 5 minutes. While onion is cooking, combine thawed corn, milk, cumin, salt and pepper in food processor; puree.
- Add puréed corn mixture to cooked onion in skillet; mix well. Continue cooking 5 minutes. Spoon ¼ of corn mixture over top of each bowl of meat. Bake until bubbly and nicely browned, 35 to 40 minutes.
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