Pastel De Choclo Recipe
Traditional Chilean sweet corn pie, stuffed with ribeye and chicken
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Ingredients
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Filling
Corn Topping
Method
Filling Preparation
- 1
Cook the Meat
Cut the ribeye steak and chicken breast into small pieces. In a skillet, heat olive oil over medium heat. Add the ribeye and cook for about 5-7 minutes until browned. Add the chicken and cook for another 5 minutes until fully cooked. Remove and set aside.
- 2
Sauté Vegetables
In the same skillet, add diced onion, minced garlic, and diced red bell pepper. Sauté until the vegetables are soft, about 5 minutes.
- 3
Combine Filling Ingredients
Add the cooked meats back into the skillet. Season with salt, black pepper, paprika, and pour in the chicken broth. Stir well and let simmer for about 10 minutes. Remove from heat and let cool.
Corn Topping Preparation
- 4
Prepare Sweet Corn
If using fresh corn, remove the kernels from the cob. If using canned, drain the corn. Place the corn in a blender or food processor.
- 5
Assemble and Bake
- 6
Preheat the Oven
Preheat your oven to 180°C (350°F).
- 7
Layer the Filling
In a greased baking dish, spread the meat and vegetable filling evenly on the bottom.
- 8
Add Corn Topping
Pour the corn mixture over the meat filling, spreading it evenly to cover.
- 9
Bake the Pie
Place the dish in the preheated oven and bake for about 30-35 minutes, or until the corn topping is golden brown.
- 10
Serve
Remove from the oven, let cool for a few minutes, then slice and serve warm.