Pastel de Choclo
Corn and beef pie.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Prepare the pino (filling): Sauté the diced onions and ground beef until browned. Season with cumin and paprika. Stir in the raisins and set aside.
- 2
Make the pastelera (corn topping): Blend the fresh corn kernels and basil until it forms a thick paste. Cook the paste in a saucepan with a little butter and milk until it thickens (about 10 mins).
- 3
Layer the base: In a clay or oven-safe baking dish, spread the beef filling evenly.
- 4
Add the extras: Distribute the sliced hard-boiled eggs and black olives over the meat layer.
- 5
Top and bake: Pour the corn pastelera over the top, spreading it evenly. Sprinkle lightly with sugar. Bake at 400°F (200°C) for 30-40 minutes until the top is deeply golden and bubbly.
Plan it in Listahan
Add Pastel de Choclo to your week, check it against your household's allergens, and build the shopping list automatically.