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Chilenischer Pastel de Choclo mit goldener Maiskruste im Förmchen, daneben ein Rotweinglas mit Carménère

Pastel de Choclo

A Chilean casserole made with a spicy minced beef filling, egg and olives, topped with a creamy, slightly sweetened maize crust – ready in just over an hour. Serve with the Besoain Los Morros Carménère 2022 from the Central Valley: ripe cherry, dark chocolate, cinnamon and vanilla.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Casserole, Fall Dish
Cuisine Chilean, South American
Servings 2 people
Calories 560 kcal

Equipment

  • 2 kleine Auflaufförmchen (Cazuelas) oder eine große Auflaufform
  • 1 Pfanne
  • 1 kleiner Topf
  • 1 Mixer oder Pürierstab

Ingredients
  

FOR THE FILLING (PINO):

  • 250 g ground beef
  • 1 Onion finely diced
  • 1 teaspoon of cumin ground
  • 1 teaspoon of paprika sweet
  • 1 tablespoons of sugar
  • 1 Tablespoon of raisins
  • 2 Tablespoon of olive oil
  • sea salt freshly ground black pepper

FOR REFERENCE:

  • 2 hard-boiled eggs sliced
  • 8 black olives pitted

FOR THE CORN TOPPING:

  • 500 g sweetcorn kernels fresh or frozen, defrosted
  • 200 ml Milk
  • 30 g Butter
  • 1 tbsp sugar
  • 1 tablespoon of fresh basil finely chopped
  • Salt

Instructions
 

PREPARATION:

  • Finely dice the onion.
  • Hard-boil the eggs, run them under cold water, peel them and slice them.
  • Puree the sweetcorn kernels with half the milk until smooth.
  • Preheat the oven to 200 °C (top and bottom heat).

COOKING STEPS:

  • Heat the olive oil in a frying pan.
  • Sauté the diced onions in it until translucent.
  • Add the minced beef and fry until crumbly.
  • Stir in the cumin, paprika, sugar and raisins.
  • Season with salt and pepper.
  • Heat the mashed sweetcorn with the remaining milk, butter, sugar and salt in a saucepan until it forms a creamy mixture.
  • Stir in the basil.
  • Divide the minced meat filling evenly amongst the ramekins.
  • Arrange the egg slices and olives on top of the filling.
  • Spread the sweetcorn cream evenly over the top.
  • Bake in the oven for 25 to 30 minutes, until the top is golden brown.

SERVE:

  • Serve the Pastel de Choclo straight from the ramekins.
  • Garnish with a little fresh basil.
  • Serve the Besoain Los Morros Carménère at 16–18 °C.

SIDE DISHES:

  • Chilean tomato salad with red onions
  • Green Salad with Lime Dressing
  • Fresh flatbread

Nutrition

Calories: 560kcalCarbohydrates: 42gProtein: 28gFat: 30g
Keyword Besoain Wines, Carmenère, Central Valley, Chile, Corn bake, Minced beef, Pastel de Choclo
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