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home > recipes > meat > pastel de choclo
Chilean Corn and Meat Pie serves 12 6 large ears of corn, grate the kernels 8 leaves of fresh basil, finely chopped 1 tsp. salt 3 tbsp. butter 1/2-1 cup milk 4 large onions, chopped 3 tbsps. oil 1 lb. (1/2 kg) 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, seasoned with salt, pepper and cumin 2 tbsps. confectioners' sugar 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. 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 that you can take to the table. 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, bone the chicken if you like. Cover the filling with the corn mixture. Sprinkle the confectioners' sugar over the top. Bake in a hot oven 400 Deg. F (205 Deg. C) for 30-35 minutes until the crust is golden brown. Serve at once. In Chile more sugar is served to sprinkle over the "pastel" as it is eaten. Serve with "Ensalada Chilena".

Pastel de Choclo


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keyword: pastel
keyword: choclo
ethnicity: south american
recipes for meat
recipes by amanda
Email Address:
(posted October 11, 2004)

Chilean
Corn and Meat Pie
serves 12

6 large ears of
corn, grate the kernels
8 leaves of fresh
basil, finely chopped
1 tsp.
salt
3 tbsp.
butter
1/2-1 cup
milk
4 large onions, chopped
3 tbsps. oil
1 lb. (1/2 kg) 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, seasoned with salt, pepper and cumin
2 tbsps. confectioners'
sugar

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. 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 that you can take to the table. 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, bone the chicken if you like. Cover the filling with the corn mixture. Sprinkle the confectioners' sugar over the top. Bake in a hot oven 400 Deg. F (205 Deg. C) for 30-35 minutes until the crust is golden brown. Serve at once. In Chile more sugar is served to sprinkle over the "pastel" as it is eaten. Serve with "Ensalada Chilena".


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