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Santiago (Chile)
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Main course
Meat
Food Flavour DNA
Nutritional Values
580kcal
38gProtein
22gCarbs
38gFat
2gFibre
350 gServing
* Per serving · 350 g. May vary.
Allergens
🥚 Eggs
Chilean Corn Pie
How to order / say it
Say it
Pastel de Choclo — [pahs-TEL deh CHO-klo]
Order
I'd like the pastel de choclo, please.
Locally
Quisiera un pastel de choclo, por favor.
Say locally
A traditional casserole with a savory corn and meat filling.
Why try it?
Pastel de Choclo is a staple of Chilean home cooking, representing the fusion of indigenous and Spanish culinary traditions. It's a comforting dish that reflects the hearty nature of Chilean cuisine, making it a must-try for understanding local tastes.
How it tastes
The dish features a creamy, slightly sweet corn topping encasing a rich filling of beef, chicken, and hard-boiled eggs, seasoned with spices. The top is baked to a golden brown, offering a delightful contrast between the crispy crust and the soft interior.
Origin & History — first documented: 1780
Originating in the late 18th century during the colonial period, Pastel de Choclo was created by using corn, a staple of indigenous diets, combined with European ingredients such as beef. It became popular in central Chile and has been cherished for its representation of the country's mixed cultural traditions.
Recipe
Ingredients
- 🥕 500 g corn
- 🥩 200 g beef
- 🥩 200 g chicken
- 🧄 1 medium onion
- 🥚 2 hard-boiled eggs
- 50 g olives
- 🥛 50 g butter
- 🥛 100 ml milk
- 🧂 1 tsp salt
- 🧂 1 tsp pepper
Method
- 1 Preheat the oven to 180°C (356°F) and cook the corn with milk until creamy.
- 2 Sauté onions, then add beef and chicken to cook with spices.
- 3 Layer meat, olives, and halved eggs in a baking dish.
- 4 Cover with corn mixture, dot with butter, and bake until golden brown.
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