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Pastel de Choclo (Chilean Beef and Corn Casserole)
From recipetineats.com
8
1 hr 50 min
A Chilean casserole with spiced ground beef filling and a thick corn pudding topping, studded with olives, raisins and boiled egg.
| prepPreheat oven to 200°C / 390°F (180°C / 356°F fan-forced) | ||||||||
| prepBoil 2 eggs for 8 minutes, cool and quarter them | ||||||||
| 2 tbsp olive oil | Cook beef until no red remains, 3–4 min | Cook onion and garlic until translucent, 5 min | Stir in spices, flour, stock; simmer 5 min until thick | Spread beef in 23×33 cm pan, cool | Press eggs into beef, scatter olives and raisins | Spread corn topping, sprinkle sugar and paprika | Bake 200°C / 390°F, 40–45 min until golden | Cool 15 min, cut and serve |
| 1 kg beef mince (ground beef) | ||||||||
| 3 large onions, diced | ||||||||
| 6 large garlic cloves, finely minced | ||||||||
| 60 ml plain flour (all-purpose flour) | ||||||||
| 1 1/2 tbsp cumin powder | ||||||||
| 1 tbsp paprika (regular/sweet, not spicy or smoked) | ||||||||
| 1 1/2 tsp cooking salt / kosher salt | ||||||||
| 1/2 tsp black pepper | ||||||||
| 360 ml beef stock/broth, low sodium | ||||||||
| 50 g unsalted butter (or olive oil) | Sauté corn in butter, 5 min | Blitz with milk, salt, basil ~30 sec until mostly smooth | Stir in cornmeal, simmer 5 min until thick | |||||
| 1.25 kg frozen corn (8 cups) | ||||||||
| 1/2 tsp cooking salt / kosher salt | ||||||||
| 120 ml milk (any fat %, non-dairy ok) | ||||||||
| 12–15 large basil leaves (optional) | ||||||||
| 2 tbsp fine cornmeal or semolina | ||||||||
| 60 g pitted black olives, roughly chopped | ||||||||
| 2 soft boiled eggs, quartered | ||||||||
| 2 tbsp raisins (or sultanas) | ||||||||
| 1 tbsp regular granulated sugar | ||||||||
| Pinch paprika | ||||||||
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