Pastel de choclo
From Wikipedia, the free encyclopedia
Filling: ground beef, chicken, raisins, black olives, onions, or slices of hard boiled egg
 Pastel de choclo for individual portions | |
| Type | Pie |
|---|---|
| Course | Main |
| Region or state | South America |
| Main ingredients | Crust: Mashed sweet corn, Filling: ground beef, chicken, raisins, black olives, onions, or slices of hard boiled egg |
Pastel de choclo ("corn pie" or "corn cake") is a South American dish made from sweetcorn or choclo. It is similar to the pastel de elote found in Mexican cuisine and to the English corn pudding. The filling usually contains ground beef, chicken, raisins, black olives, onions, or slices of hard boiled egg.[1] It is traditional in the cuisines of Argentina, Bolivia, Chile, Colombia, Ecuador, Paraguay, Peru, and Uruguay.[2][3][4]
Pastel de choclo is prepared with sweetcorn ground into a paste. It is then seasoned with ground basil that is blended into the corn. The mixture is pre-cooked with milk and a little lard and used as a topping for the filling. The filling, known as "pino", contains minced beef cooked with onions, paprika, other spices, and sometimes chicken, is also used as a filling for traditional Chilean empanadas.[5] The pino is laid in the bottom of the paila with slices of hard boiled egg, olives and raisins.
