Pastel de Choclo

Rick Cooks Home Pastel de Choclo
Shepherd's Pie of Grated Corn, Pino*, and Chicken
*Savory beef and onion filling

This sweet-savory dish can be served either either in the form of a single casserole like a lasagna, or in individual ovenproof stoneware (or clay) bowls. (To be authentic, use the typical Chilean black pailas from Pomaire.)

Each of the three components (corn filling, pino, and boned chicken) are best prepared a day in advance. In fact, the original pastel was probably invented to make use of leftover corn filling from humitas (a Chilean tamal), pino from empanadas, and chicken.

I have found that adding the sugar to the top for browning in the oven, in combination with the extra sweetness of our corn, could add too much sweetness, so I have made the sugar optional.

This dish is always accompanied with Ensalada Chilena.

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Pastel de Choclo

*Serves 6*

4-5 c corn filling
4-5 c savory beef filling (pino)
4 hard-cooked eggs, sliced
1 c black olives
1 c raisins, plumped in white wine
1-1 lb (- kg) roasted, baked, or cooked chicken pieces, bone removed 2 T granulated sugar (optional)

Spread the pino evenly over the bottom of a large casserole or six individual bowls.
Arrange over the pino the egg slices, olives and raisins, and chicken pieces.
Cover with the corn filling.
Sprinkle the sugar over the top (optional).
Bake in a hot oven 400°F (205°C) for 30-35 minutes until the crust is golden brown.
Serve immediately.