Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Matching Wine All Wine 101 Wine News Wine Regions Wine Varietals Home > Selector Magazine > Food > Chilean corn pie (pastel de choclo) Food Chilean corn pie (pastel de choclo) Preparation time 20 minutes Cooking time 65 minutes Serves 4 INGREDIENTS 2 large hardboiled eggs, cut into thin slices 2 tbsp raisins, soaked in warm water 85g black olives, stoned and sliced 1-2 tbsp caster sugar (optional) Onion salad 1 large red onion, finely sliced 1 tbsp extra virgin olive oil 1 tsp red wine vinegar 2 ripe tomatoes, cut into wedges Beef filling 2 tsp extra virgin olive oil 2 large brown onions, finely chopped 4 garlic cloves, finely chopped 1 tsp salt, or to taste ¼ tsp freshly ground black pepper 2 tsp sweet paprika 1½ tsp ground cumin 500g minced beef 1 tsp dried oregano Corn filling 2 cups corn kernels 420g can creamed corn 2 tsp basil, finely chopped 60g butter ½ tsp sea salt, or to taste METHOD For the beef filling: Preheat oven to 180°C. Lightly grease a 28cm x 22cm baking dish. Heat oil in a large pan over medium heat. Add onions and cook for 5 minutes, or until translucent. Add garlic. Season with salt and pepper. Add paprika and cumin. Stir until fragrant. Increase heat to high. Add beef and cook, stirring constantly, breaking up with a wooden spoon for 10 minutes or until browned. Stir in oregano, remove from heat. For the corn filling: place the corn kernels (defrosted if using frozen), creamed corn and basil in a blender. Pulse until corn is pureed, but not completely smooth. Heat butter in a medium saucepan, add the corn puree and sea salt. Cook the mixture over medium-high heat, until it begins to boil. Reduce heat and stir frequently for 5 minutes or until thickened. Spoon beef filling into a greased baking dish and spread out with a spatula or spoon. Scatter the sliced hardboiled eggs, olives and raisins over the meat filling. Pour over corn filling and spread with a spoon to cover completely. Make a grooved pattern in the corn topping with a fork, then sprinkle with sugar to ensure browning, if desired. Bake in the oven for 30 minutes, or until bubbling. Place under the grill on high and cook until the top is golden brown. Rest for 10 minutes. Lyndey's note: The use of the two types of corn is to mimic the creaminess of the corn variety in Chile. Pulsing kernels with creamed corn gives the filling texture. Food Preparation time 20 minutes Cooking time 65 minutes Serves 4 SHARE You might also like Food Chicken with aji sauce and Peruvian potatoes Food Spanish Paella Food Miguel Maestre's Calasparra rice-crusted sardines with green beans and chorizo Words by Miguel Mastre on 7 May 2015