Chilean Corn Pie (Pastel de Choclo)
Pastel de choclo Say it: pas-TEL deh CHO-kloh
Pastel de choclo is Chile's most beloved summer pie, made when sweet corn is at its peak and eaten at family tables and in traditional eateries from Santiago to the south. A savory pino of beef, onion, cumin, raisins and black olives is layered with hard-boiled egg and chicken, then covered with a thick purée of fresh corn and basil and baked until the sugar-dusted top caramelizes. Each spoonful mixes sweet, savory and briny notes — comfort food at its most Chilean.
Chilean Corn Pie (Pastel de Choclo)
Pastel de choclo
Pronounced pas-TEL deh CHO-kloh
- Serves
- 4
- Prep
- 30 min
- Cook
- 50 min
- Total
- 1 hr 20 min
- Level
- Medium
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the pino (beef filling)
For the corn topping
To assemble
Method
Heat the oil in a large skillet over medium heat. Cook the onions with a pinch of the salt for 8–10 minutes until soft and translucent, then add the garlic, paprika, cumin and oregano and stir for 30 seconds until fragrant.
Add the ground beef, breaking it up with a spoon, and cook for 6–8 minutes until no longer pink. Pour in the broth, add the raisins, olives, remaining salt and the pepper, and simmer for 10–12 minutes until the liquid has almost disappeared and the mixture is glossy and thick. Set aside.
Season the chicken breast lightly with salt and pepper and sear it in a small dry pan for 4–5 minutes per side until cooked through and just golden, then slice it into strips.
Pulse the corn kernels with the milk and basil in a blender or food processor until you have a coarse purée — a little texture is good, so do not over-blend.
Melt the butter in a heavy pot over medium-low heat, add the corn purée and salt, and cook for 10–12 minutes, stirring often, until thick enough to hold a line behind a spoon. Stir in the cornstarch slurry only if it still looks runny.
Heat the oven to 400°F (200°C). Divide the pino among four ovenproof clay bowls or spread it in a 9x13-inch (23x33 cm) baking dish, then tuck in the chicken strips, egg slices and a few olive halves.
Spoon the corn mixture over the filling right to the edges and smooth the top, then sprinkle the sugar evenly over the surface.
Bake for 25–30 minutes until bubbling at the sides and golden brown on top; if you want darker spots, run it under the broiler for 2–3 minutes. Let it stand for 10 minutes before serving.
Regional variant: Chicken Corn Pie (Pastel de choclo de pollo)
Omit the ground beef and the extra chicken breast, and instead use 1 lb (450 g) boneless chicken thighs cut into small pieces. Brown the chicken with the onions after they soften, then add the garlic, spices, broth, raisins and olives and simmer for 20–25 minutes until the chicken is tender and the liquid has reduced. Layer and bake exactly as above.
Cook's notes
- Fresh sweet corn in season gives the best flavor; if you use frozen kernels, add an extra teaspoon of sugar and reduce the milk by a couple of tablespoons.
- Cook the corn purée until quite thick — a loose topping sinks into the filling and makes the pie watery.
- Individual clay bowls (peroles de greda) keep the filling piping hot at the table and give the crispest caramelized edge.
Serve with
A Chilean tomato and onion salad (ensalada chilena) or a simple green salad, and a glass of red wine or a cold beer.
Make ahead and storage
The pino can be made up to 2 days ahead and refrigerated; assemble and bake just before serving. Leftovers keep 3 days in the fridge and reheat, covered, at 350°F (175°C).
