Pastel de choclo
A bake of meat filling under a lid of ground sweetcorn, with an olive and an egg inside.
Ingredients
For 6 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Fry the finely chopped onion until translucent, add the mince, cumin, salt and pepper and cook through. Let the pino cool; warm, it will weep.
Blitz the corn with the basil and milk to a coarse but even mass.
Cook it down with the butter over medium heat, stirring, for about fifteen minutes, until a spoon stands up in it.
Divide the pino between earthenware dishes and top each with a piece of chicken, half an egg and a couple of olives with raisins.
Cover with a two-centimetre layer of the corn mass, level it and dust with sugar.
Bake at 200 °C for forty minutes, the last five under the grill, to a dark caramel crust.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Paloma Baytelman from Santiago, Chile · CC BY-SA 2.0