Chicken, beef and corn pies

Name: Chicken, beef and corn pies (Pastel de choclo)
Yield: Serves 6
Cuisine: Chilean
Ingredients: 5 ml/1 tsp plain (all-purpose) flour; 5 ml/1 tsp sugar; 2 eggs, hard-boiled and shelled; 6 olives, pitted; salt and black pepper; salt and black pepper; Tomato and Onion Salad, to serve; 6 large corn on the cob or 1 kg/2¼ lb frozen corn; 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; 15 fresh basil leaves, finely torn; 45 ml/3 tbsp lard or white cooking fat; 45 ml/3 tbsp lard or white cooking fat; 6 large corn on the cob or 1 kg/2¼ lb frozen corn; 45 ml/3 tbsp sugar; 475 ml/16 fl oz/2 cups full-fat (whole) milk; 5 ml/1 tsp salt

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

Americas
Chile
Main course

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