Pastel de Choclo is a well-loved Chilean dish and I can attest why Chileans love this so much. This is packed with savoury meat filling that bursts flavour in your mouth.
2chicken breast - boiled and chopped into bite-sized pieces
4mediumyellow onion - chopped
½cupblack olives - chopped
3hardboiled eggs - chopped
½cupraisins
2tablespoonsbasil - chopped
2teaspoonscumin
1cupmilk
1tablespoonbutter
2tablespoonsvegetable oil
2teaspoonssalt
½teaspoonground black pepper
2tablespoonssugar (white sugar)
Instructions
Corn Topping Instructions
Heat the grated corn, chopped basil, salt and butter in a large pot. Add the milk little by little, constantly stirring until the mixture thickens.
Cook over low heat for 5 minutes. Leave to one side while you prepare the meat filling.
Meat Filling Instructions
Fry the onions in oil until transparent, add the ground meat and stir to brown. Season with salt, pepper and ground cumin.
To prepare the pie, use an oven-proof dish you can take to the table. Spread over the bottom of the dish the onion-ground meat mixture. Arrange over this the hardboiled egg slices, olives and raisins. Put the chicken pieces on top (bone the chicken if you like). Cover the filling with the corn mixture. Sprinkle the icing (aka powdered or confectioners’) sugar over the top.
Bake in a hot oven until the crust is golden brown. Serve at once at 375 degrees Fahrenheit for 30 to 40 minutes.