Pastel de choclo (chilean corn & meat pie)

Yield: 4 Servings

Measure Ingredient
1 \N Chicken breast;skinned/boned
8 ounces Hamburger, extra lean
¼ teaspoon Salt
¼ teaspoon Black pepper
½ cup Raisins
2 tablespoons Kalamata olives; chopped
½ tablespoon Canola oil
⅛ teaspoon Paprika
1 medium Onion; finely chopped
16 ounces Corn kernels; thawed
½ cup Milk, non-fat
¾ teaspoon Cumin, ground
¼ teaspoon Salt
¼ teaspoon Black pepper



1. Heat oven to 400 degrees. Spray skillet with non-stick vegetable spray; place over medium heat until hot. Cook chicken breast 2 minutes on each side. Remove from skillet, set aside.

2. Put beef in same skillet; cook, stirring constantly, until no longer pink. Stir in salt, pepper, raisins and olives. Spoon ¼ of mixture into each of 4 small, oven-proof bowls or one 8-by-8-inch baking dish. Cut cooked chicken breast into quarters; place 1 quarter on top of meat in each bowl.

3. Combine oil and paprika in same skillet; place over medium heat until hot. Add onion and cook, stirring frequently, until soft and translucent, about 5 minutes. While onion is cooking, combine thawed corn, milk, cumin, salt and pepper in food processor; puree.

4. Add pureed corn mixture to cooked onion in skillet; mix well.

Continue cooking 5 minutes. Spoon ¼ of corn mixture over top of each bowl of meat. Bake until bubbly and nicely browned, 35 to 40 minutes.

Source: Chicago Tribune, November 6, 1996

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