Chilean Meat Pie
Transport your taste buds to South America with this comforting and flavor-packed Chilean Meat Pie, a traditional casserole-style dish known as "Pastel de Choclo." This recipe pairs a savory beef and chicken filling with the natural sweetness of a creamy corn topping, creating a delightful balance of flavors. Juicy ground beef is simmered with aromatic spices like cumin and paprika, then layered with tender shredded chicken, briny black olives, sweet golden raisins, and hard-boiled eggs for added richness. Topped with a luscious blend of fresh corn, milk, and butter, this golden-baked masterpiece is finished with a sprinkle of sugar for just the right touch of caramelized sweetness. Perfect for family dinners or gatherings, this Chilean classic is as heartwarming as it is delicious.
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Recipe Information
Ingredients
- 500 grams ground beef
- 2 medium chicken breasts
- 1 large onion
- 2 large garlic cloves
- 2 tablespoons olive oil
- 2 large hard-boiled eggs
- 10 whole black olives
- 50 grams golden raisins
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 4 cups fresh corn kernels
- 1 cup milk
- 3 tablespoons butter
- 2 tablespoons sugar
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Dice the onion and mince the garlic, then sauté them until softened and fragrant, about 5 minutes.
Add the ground beef to the skillet and cook until browned, breaking it up with a wooden spoon. Stir in cumin, paprika, salt, and pepper, and cook for another 2 minutes.
Poach the chicken breasts in simmering water for 15-20 minutes, or until fully cooked. Shred the chicken and set aside.
Chop the hard-boiled eggs into quarters. Set aside along with the black olives and golden raisins.
To make the corn topping, blend the fresh corn kernels with the milk in a food processor until smooth. In a saucepan over medium heat, melt the butter, then add the blended corn mixture. Cook for 10 minutes, stirring frequently, until thickened. Stir in sugar and adjust seasoning with salt if needed.
Layer the meat pie in a greased 9x13-inch (or similar) baking dish. Start with the ground beef mixture as the base layer. Scatter the shredded chicken on top, followed by the hard-boiled egg quarters, black olives, and golden raisins.
Pour the cooked corn topping over the filling and spread it evenly to cover the surface. Optional: sprinkle a dash of sugar on the top to enhance the caramelization during baking.
Bake in the preheated oven for 30-35 minutes, or until the top is golden and bubbling. Let it cool for 10 minutes before serving.
Serve warm and enjoy a taste of Chile!
Nutrition Facts
Calories |
655 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 201 mg | 67% | |
| Sodium | 575 mg | 25% | |
| Total Carbohydrate | 45.2 g | 16% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 19.1 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 107 mg | 8% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 913 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
