Pastel de Choclo

Name: Pastel de Choclo
Yield: 4-6
Ingredients: For pino: 600g ground beef; 1 large onion, finely chopped; 2 tsp paprika or merkén; 1 tsp cumin; Salt and pepper to taste; 2 tbsp olive oil; For corn topping: 600g fresh or frozen corn kernels; 150ml milk; 50g butter; 10-15 fresh basil leaves; Salt and pepper; 1 tbsp sugar; For assembly: 1 boiled chicken breast (diced), 2 hard-boiled eggs (sliced), ½ cup black olives, ¼ cup raisins, olive oil

From: Chile

Servings: 4-6

Difficulty: Medium

Ingredients

For pino: 600g ground beef
1 large onion, finely chopped
2 tsp paprika or merkén
1 tsp cumin
Salt and pepper to taste
2 tbsp olive oil
For corn topping: 600g fresh or frozen corn kernels
150ml milk
50g butter
10-15 fresh basil leaves
Salt and pepper
1 tbsp sugar
For assembly: 1 boiled chicken breast (diced), 2 hard-boiled eggs (sliced), ½ cup black olives, ¼ cup raisins, olive oil

Instructions

PINO: Heat oil in a pan. Sauté onion until soft. Add ground beef, paprika, cumin, salt, pepper. Cook until browned, 10 minutes. Cool completely.
CORN TOPPING: Blend corn with milk until coarse purée. Cook in pot with butter, basil, salt, pepper over medium heat, stirring often, for 15-20 minutes until thick and spoonable. Season to taste.
ASSEMBLE: In oiled baking dish or individual pailas, spread the pino on the bottom layer.
Distribute diced chicken, egg slices, olives, and raisins over the pino.
Spread corn mixture evenly on top to cover completely.
Sprinkle sugar on surface for browning.
BAKE: At 180-200°C for 30-50 minutes until top is golden and edges bubble.
Cool 5-10 minutes before serving.