Chile’s Exquisite Pastel de Choclo
A delightful journey to the heart of Chilean cuisine, this Pastel de Choclo, or Chilean corn pie, is the perfect cozy dinner dish with a melange of rich, savory, and slightly sweet flavors. The dish melds together ground beef spiced with cumin and onions and enriched with raisins and black olives, layered with a creamy corn mixture and hard-boiled eggs, all enclosed in a perfectly crusted pie. This dish offers all the warmth and comfort of Chilean home cooking, ideal for a special dinner for two.
Serves: 2, Difficulty: Expert
Preparation and Cooking Time: Approximately 60 minutes
Ingredients
- 300 grams ground beef
- 1 medium onion, finely chopped
- 1 teaspoon paprika
- 1 teaspoon cumin
- 2 hard-boiled eggs, chopped
- 30 grams raisins
- 30 grams black olives, pitted and chopped
- 100 grams wheat flour
- 30 grams butter
- Salt to taste
- 50 ml of water
Method
- Preheat the oven to 180°C (350°F).
- In a large skillet, melt the butter over medium heat. Add the chopped onions and cook until they are translucent, about 5 minutes.
- Add the ground beef to the skillet, breaking it up with a spatula. Season with paprika, cumin, and a pinch of salt. Cook until the beef is browned and fully cooked, about 10 minutes.
- Stir in the raisins and black olives. Cook for an additional 3 minutes to meld the flavors together.
- In a separate bowl, mix the wheat flour with 50 ml of water to form a dough. Roll out the dough and use it to line the bottom and sides of a medium-sized pie dish.
- Layer the cooked beef mixture in the pie dish. Top with chopped hard-boiled eggs.
- For the corn mixture, melt a small amount of butter in a saucepan over medium heat. Add the wheat flour and stir until a smooth mixture is formed. Gradually add water, stirring constantly, until a thick consistency is reached.
- Pour the corn mixture over the beef and eggs in the pie dish, spreading it evenly.
- Place the pie dish in the preheated oven and bake for 30 minutes, or until the crust is golden and the filling is bubbly.
- Let the Pastel de Choclo rest for 10 minutes before serving to fully set. Enjoy this Chilean masterpiece with a glass of bold red wine.
Tips
- For a golden crust, brush the top with a small amount of butter before baking.
- Allow the pie to rest before serving for a more set, appealing presentation.
- Serve with a side of fresh salad to add a crunchy contrast to the creamy pie filling.
Nutritional Information
| Nutrient | Per 100g | Per Serving |
|---|---|---|
| Energy | 150 kcal (627 kJ) | 450 kcal (1881 kJ) |
| Fat | 10 grams | 30 grams |
| Saturated Fat | 5 grams | 15 grams |
| Carbohydrates | 15 grams | 45 grams |
| Sugars | 5 grams | 15 grams |
| Proteins | 10 grams | 30 grams
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