Chicken, beef and corn pies

Name: Chicken, beef and corn pies (Pastel de choclo)
Cuisine: Chilean
Ingredients: 500 g/1¼ lb skinless chicken thigh fillets; 1 medium onion, finely chopped; 1 garlic clove, finely chopped; 90 ml/6 tbsp olive oil; 5 ml/1 tsp ground cumin; 10 ml/2 tsp paprika; 400 g/14 oz/1¾ cups minced (ground) beef; 5 ml/1 tsp plain (all-purpose) flour; 2 eggs, hard-boiled and shelled; 6 olives, pitted; salt and black pepper; Tomato and Onion Salad, to serve; 6 large corn on the cob or 1 kg/2¼ lb frozen corn; 6 large corn on the cob or 1 kg/2¼ lb frozen corn; 45 ml/3 tbsp lard or white cooking fat; 45 ml/3 tbsp lard or white cooking fat; 15 fresh basil leaves, finely torn; 5 ml/1 tsp salt; 5 ml/1 tsp salt; 475 ml/16 fl oz/2 cups full-fat (whole) milk; 45 ml/3 tbsp sugar; 45 ml/3 tbsp sugar

Pastel de choclo

Preparation info

Serves
6

Difficulty
Medium

Appears in

Food and Cooking of Chile

By Boris Basso Benelli

Published 2014

About

This golden pie is a staple in most Chilean households and a standard feature in restaurants. It combines the filling for empanadas with a crust made from the corn dough used in humitas. It is typically served in individual earthenware bowls. This version has been passed down in my family for generations.

Ingredients

500 g/1¼ lb skinless chicken thigh fillets
1 medium onion, finely chopped

Method

Put the chicken thigh fillets in a pan of boiling salted water and simmer for about 20 minutes, until the chicken is cooked through. Remove from the pan and set aside.
Meanwhile, make the corn topping. Slice off the kernels by standing the cob upright and carefully slicing down with a sharp knife to remove the kernels. Repeat all round the cob until you have re

Energy 610kcal/2259kJ; Protein 44g; Carbohydrate 45g, of which sugars 14g; Fat 29g, of which saturates 11g; Cholesterol 206mg; Calcium 137mg; Fibre 8g; Sodium 874mg