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Pastel De Choclo

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“A Chilean Corn and meat pie!! This I think is more authentic then the recipe I gave 5 stars to Susan O'Grady Pastel de Choclo. Her's is alot easier! Serve with a green salad. Chileans also serve it with extra powdered sugar on top at serving.”
READY IN:
1hr
SERVES:
12
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Heat the grated corn, chopped basil, salt and butter in a large pot.
  2. Add the milk little by little, stirring constantly until the mixture thickens.
  3. Cook over low heat for 5 minutes.
  4. Set aside while preparing the meat filling.
  5. Fry the onions in oil until transparent, add garlic cloves and the ground meat and stir to brown.
  6. Season with salt, pepper and ground cumin.
  7. Using an oven-proof serving dish.
  8. Spread over the bottom of the dish the onion-ground meat mixture.
  9. Arrange the hard boiled egg slices, olives and raisins over the meat mixture.
  10. Bone the chicken and put pieces on top.
  11. Cover the filling with the corn mixture.
  12. Sprinkle the confectioners' sugar over the top.
  13. Bake in a hot oven 400 Degreees F for 30-35 minutes until the crust is golden brown.
  14. Serve at once with extra sugar.

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