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

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