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Pastel de choclo (Chilean beef and corn casserole)
Pastel de choclo (Chilean beef and corn casserole)

Pastel de choclo (Chilean beef and corn casserole)

Preparation 30 min
Cooking time 50 min
Servings 4 to 5


  • 400 g (14 oz) ground beef
  • 30 ml (2 tbsp) cumin seeds, toasted
  • 2.5 ml (1/2 tsp) dried chili pepper
  • 15 ml (1 tbsp) dried basil, chopped
  • 2 garlic cloves, minced
  • 30 ml (2 tbsp) oil
  • 15 ml (1 tbsp) butter
  • 1 large onion, chopped
  • 2 skinless chicken breasts, diced  
  • Salt and freshly ground black pepper
  • 3 hard-boiled eggs (cooked for 10 to 12 minutes), sliced
  • 80 ml (1/3 cup) raisins
  • 80 ml (1/3 cup) black olives, sliced
  • 250 ml (1 cup) milk
  • 3 cans, 341 ml (12 oz) each, corn or  8 large corn cobs, kernels cut from the cob
  • 20 ml (4 tsp) cornstarch
  • 1 egg, beaten


  1. Mix the ground beef with the spices, basil and garlic.
  2. Place in the refrigerator for 1 hour for flavours to develop.
  3. In a saucepan, heat the oil and butter. Brown lightly.
  4. Add the onion and cook until golden brown.
  5. Add the ground beef and the chicken.
  6. Cook for 5 to 6 minutes. Season with salt and pepper.
  7. Place the meat mixture in an oven-safe dish.
  8. Cover with slices of eggs, raisins and olives. 
  9. In a saucepan, pour the milk and add the corn. Simmer for a few minutes.
  10. Dissolve the cornstarch in a bit of cold milk and add it to thicken the corn mixture. 
  11. Transfer this mixture to a food processor or blender and process for a few seconds (do not liquefy too much, a few corn lumps should remain).
  12. Add the egg and blend well.
  13. Pour onto the meat mixture.
  14. Cook in the oven at 190°C (375°F) for 30 to 35 minutes, or until the top is nicely browned.
  15. Serve.
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