Total Time
1hr
Prep 20 mins
Cook 40 mins

A Chilean Corn and meat pie!! This I think is more authentic then the recipe I gave 5 stars to Susan O'Grady Pastel de Choclo. Her's is alot easier! Serve with a green salad. Chileans also serve it with extra powdered sugar on top at serving.

Ingredients Nutrition

Directions

  1. Heat the grated corn, chopped basil, salt and butter in a large pot.
  2. Add the milk little by little, stirring constantly until the mixture thickens.
  3. Cook over low heat for 5 minutes.
  4. Set aside while preparing the meat filling.
  5. Fry the onions in oil until transparent, add garlic cloves and the ground meat and stir to brown.
  6. Season with salt, pepper and ground cumin.
  7. Using an oven-proof serving dish.
  8. Spread over the bottom of the dish the onion-ground meat mixture.
  9. Arrange the hard boiled egg slices, olives and raisins over the meat mixture.
  10. Bone the chicken and put pieces on top.
  11. Cover the filling with the corn mixture.
  12. Sprinkle the confectioners' sugar over the top.
  13. Bake in a hot oven 400 Degreees F for 30-35 minutes until the crust is golden brown.
  14. Serve at once with extra sugar.
Most Helpful

4 5

this is an interesting dish.i used frozen corn and 1/2 c skim milk. i also used 3 cooked boneless skinnless chicken breasts, sliced in thirds. the recipe doesn't specify whether or not to precook the chicken, just the beef, but the texture was fine, good family fare. i think it could have used some more spice, we added some at the table.