Pastel de choclo

Cook it at home: Pastel de choclo (Chilean corn pie)

Three layers: a spiced beef and onion pino at the bottom with chicken, olives, raisins and egg, then a thick crust of fresh corn blended with basil and milk, sprinkled with sugar and baked until brown.

Pans and tools

• Large skillet
• Blender
• Heavy saucepan
• Clay dishes or a 9x13-inch (23x33 cm) baking dish

You’ll need

• For the pino: 3 tbsp oil, 3 large onions finely chopped, 1 1/2 lb (700 g) ground beef (or hand-chopped chuck), 2 tsp ground cumin, 2 tsp sweet paprika, 1 tsp dried oregano, 1 1/2 tsp salt, 1/2 tsp black pepper, 1/2 cup (120 ml) beef stock, 1 tbsp flour
• 3 chicken thighs, poached and pulled into pieces (optional but classic)
• 3 hard-boiled eggs, quartered
• 18 black olives (Chilean or kalamata), pitted or whole
• 1/3 cup (50 g) raisins
• For the corn topping: 6 cups (900 g) fresh corn kernels (from about 8 ears) or thawed frozen, 1 cup (240 ml) whole milk, 12 large basil leaves, 3 tbsp (45 g) butter, 1 tsp salt, 1 tbsp sugar
• 3 tbsp sugar, for the top

Steps

1. Pino: heat the oil and cook the onions over medium-low 15 minutes until very soft. Add the beef, cumin, paprika, oregano, salt and pepper and cook, breaking it up, until browned. Stir in the flour, then the stock, and simmer 10 minutes until thick and juicy, not wet.
2. Corn: blend the corn with the milk and basil until mostly smooth.
3. Melt the butter in a saucepan, add the corn and salt and sugar, and cook over medium, stirring constantly, 10 to 15 minutes until it thickens like a soft polenta that holds its shape. Taste for salt and sugar.
4. Heat the oven to 400F (200C). Butter 6 individual clay dishes or a 9x13-inch (23x33 cm) baking dish.
5. Spread the pino in the bottom. Tuck in the chicken, egg quarters, olives and raisins.
6. Spread the corn mixture evenly over the top, sealing it to the edges.
7. Sprinkle the sugar evenly over the corn.
8. Bake 30 to 40 minutes until bubbling at the edges and the top is deep golden. Run under the broiler for 2 minutes if it needs more color. Rest 10 minutes and serve with a tomato and onion salad (ensalada chilena).

Contains: Wheat (gluten), egg, milk.