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Pastel de Choclo (Sweetcorn Pie)

Chef Pilar Rodríguez

Courtesy of ProChile

(6 to 8 servings)

INGREDIENTS

  • -Pino (Filling):
  • 1 whole skinless chicken (3 lb.) boiled and shredded
  • 3 cups chopped onions
  • 1 ½ lbs. or 750 g. ground beef
  • 3 tablespoons Chilean extra virgin olive oil
  • 1 teaspoon dry oregano
  • 2 to 3 cloves of garlic, crushed
  • 2 teaspoons salt
  • Black pepper to taste, freshly ground
  • 2 teaspoons sweet paprika
  • 1 pinch cumin
  • 1/2 cup raisins
  • 10 black olives, pitted
  • 3 hard boiled eggs cut in wedges (4 to 6 pieces)
  • -Sweetcorn Topping:
  • 12 cups fresh or frozen sweetcorn
  • 1 cup cream
  • 1 egg, beaten
  • 1 teaspoon salt or to taste
  • 1 pinch of fresh ground pepper
  • 5 leaves of fresh basil cut in julienne
  • 2 tablespoons melted butter
  • 8 teaspoons sugar (optional)

preparation

  • Pino:  Heat the oil in a large saucepan over a medium to high heat. Sauté the onions and the crushed garlic with the oregano, pinch of cumin and salt until the onions are cooked. Add the meat in one layer, and cook until golden. Then, using a spatula, turn the meat and sauté the other side. Once the meat is cooked, add the sweet paprika and mix well. (If you stir the mixture from the beginning the result will be too watery). Prepare this filling the day before and once cool, refrigerate until needed.
  • Sweetcorn Topping:  Using a food processor or blender, gradually grind the corn, adding the cream as you go, until a smooth, uniform purée isachieved. Put the mixture in a large saucepan and cook over a low heat, stirring constantly. When it thickens, withdraw from the heat, add the beaten egg and melted butter and mix well. Add the basil, season with salt and pepper and reserve.
  • Assembly and Baking:  Preheat the oven to 375°F / 190°C /gas mark 5. Grease a baking dish or 8 individual ramekins. Fill the baking dish or each ramekin to 1/3 with the filling. Add a layer of the shredded chicken and then arrange the raisins, olives and egg wedges evenly on top. Finally cover with the corn mixture. For an authentic finish. sprinkle sugar on top. Bake for approximately 35 minutes, or until golden brown. Serve Immediately.
  • For more truly delicious dishes click here:
  • Crab Casserole Au Gratin
  • Spinach and Lentil Quiche with Chilean Extra Virgin Olive Oil

ABOUT US

The National Association of Manufacturers of Olives and Olive Oil (ChileOliva) is the Chilean organization that brings together more than 70% of SME companies directly involved in the production of extra virgin olive oil, supplying and manufacturing raw materials, bottling and reselling of this product. In terms of production, ChileOliva partners manage more than 60% of the country's land planted with olive trees for olive oil production and more than 90% of exports to foreign markets.

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