Pastel de Choclo | Corn and Meat Pie

Pastel de Choclo | Corn and Meat Pie
Recipe type: Entree
Pastel de Choclo | Corn and Meat Pie is a Bolivian food recipe of their version for beef and chicken pie.
  • 6 large ears of corn, kernels only
  • 8 leaves of fresh basil, finely chopped
  • 1 tsp. salt
  • 3 tbsp. butter
  • ½-1 cup milk
  • 4 large onions, chopped
  • 3 tablespoons oil
  • 1 lb. finely ground lean beef
  • Salt and pepper to taste
  • 1 tsp. ground cumin
  • 4 hard-boiled eggs, sliced
  • 1 cup black olives
  • 1 cup raisins
  • 12 pieces of chicken, browned in hot oil and seasoned
  1. Heat the grated corn, chopped basil, salt and butter in a large pot. Add the milk little by little, stirring constantly until the mixture thickens. Cook over low heat for 5 minutes. Leave to one side while you prepare the meat filling.
  2. Fry the onions in oil until transparent, add the ground meat and stir to brown.
  3. Season with salt, pepper and ground cumin.
  4. To prepare the pie use an oven-proof dish or smaller dishes that you can take to the table.
  5. Spread over the bottom of the dish the onion-ground meat mixture. Arrange over this the hard boiled egg slices, olives and raisins. Put the chicken pieces on top. Cover the filling with the corn mixture.
  6. Bake in a hot oven 400F for 30-35 minutes until the crust is golden brown. Serve at once.

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