Valentina’s Very Traditional Pastel de Choclo (Chilean Corn Pie) Recipe

By Valentina Saavedra

Ok so I’ve been badgered about this recipe by several people for a while now.

And a lot of them mention how they’ve seen many ways of making it and it’s confusing!

Well I’m here to put those worries and confusion to rest!

Because you know, it’s an interesting thing – as time passes people inevitably change things around to make it their own.

There’s also the issue of pride you know and tradition and you want it to taste authentic and unfortunately shortcuts lessen the experience, people from Chile are a proud bunch

So I’ll tell you right now the big NO NO’s of making Pastel de Choclo (Corn Pie)

NO self respecting Chilean would use these things in this dish and call it traditional!

• NEVER USE FROZEN CORN!
• NEVER USE ANYTHING CANNED! (who does that!?)
• NEVER USE POWDERED SUGAR! (exactly)
• NO TOMATOES! (Tomatoes!? seriously)
• NO BEANS! (yup believe it or not someone used beans… need I say MORE?! Blasphemy! lol)

And finally the issue of taste, and when I say taste I mean two things, it should taste “like my grandma made it” and it should taste GOOD…

So find my recipe below! no shortcuts no extras added I guarantee it’ll be more work, but I also guarantee it’ll be well worth it. get some friends to help you! it’ll be fun, and pair it with a good Chilean Wine when you’re done.

Good luck!

—Pastel de Choclo—

• final analysis online

Feeds 12 approx.

You’ll need 12 individual baking containers for this dish -
Traditional clay dish optional but strongly recommended! or if all else fails use the single serving porcelain bakers

—Ingredients for the Pastel—

12 Large corn on the cob (yellow corn – not peaches and cream as it’s too watery)
4 pounds of PINO (the meat filling is called “Pino” you’ll find the recipe for the Pino below)
4 broiled chicken breasts no skin, no fat cut into 12 pieces
2 TBS of salted butter
1 TBS of Oil (not Olive it burns)
3 TBS of Sugar
1 litre of Milk (whole if possible)
4 hardboiled eggs cut into slices
4 large basil leaves
1 ½ tsp of salt

—Ingredients for the PINO (meat filling)—

4 lbs minced meat
4 large onions finely chopped (nobody likes big chunks!)
3 tbs oil
1 tsp. cumin
1 tsp. black pepper
1 tsp. chili powder
1 tsp. paprika
1 tsp. oregano
3 cloves garlic finely chopped
1 tsp. salt
about 24 black olives
1 1/2 cups of seeded raisins (nobody likes seeds!)

—How to make the pastel—

• Peel the corn and cut the corn off the cob with a knife (be careful! do this by holding the corn by the top upright and using a sharp kife in a downward motion)
• Once you have all the corn off put into blender
• In a pot mix the butter and the oil melt and mix (not too hot, medium at the most)
• Put in the corn paste you’ve already blended and cook slowly always stirring
• as it thickens start to slowly add the milk, the salt, the sugar and the finely chopped basil
• Once it’s really thickened you can put it aside to use to top the pastel

—How to make the PINO (meat filling)—

• Heat the oil in a pot
• Add the onions and fry until onions become clear in colour
• Add the spices and salt, and cook for a couple of more minutes
• Add the Raisins and cook for two minutes
• Add the meat and fry until WELL DONE (nobody likes to get sick!)

download fantastic four online last supper the dvdrip glimmer man the dvdrip
—Now let’s put it all together! YES you’re almost there! don’t give up on me now!—

• Preheat your oven to 375 celcius
• Oil your individual clay bakers
• Fill to about half way up with the PINO
• Add two slices of egg, a piece of chicken and a few olives
• Top with the corn filling to just below the top
• Sprinkle the top with granulated sugar
• Put into preheated oven and bake until the top becomes golden brown and hard

TAADAA!! and it’s done! Yes I know it’s a lot of work – the prep time is about 1 1/2 hours but I guarantee when you decide to put in the effort the rewards will be well worth it-

ENJOY – PROVECHO

As a substitute you can make this dish dairy free by using unsweetened Soy Milk and VEGAN butter substitute in place of the dairy, you can find the vegan butter substitute at The Big Carrott, WholeFoods or Bulk Barn

And don’t forget to serve with a good glass of Merlot!

All the best!