Lunch · Chilean
Sweet Corn Pastel de Choclo with Beef
A beef and onion filling under a layer of sweet corn with basil, baked until golden. Made with available frozen corn, without swapping in mashed potatoes.
- per serving
- 583 kcal
- Protein
- 36 g
- Total time
- 1 h 30 min
- Makes
- 1 serving
- High protein
Instructions
Preheat the oven to 200 °C (400 °F). Chop the onion and the basil. Pit the olives and weigh 15 g of flesh. Finely crush the cumin seeds. Have an individual dish about 16 cm across and 4 cm deep ready.
Heat the 5 g of oil in a small skillet. Cook the onion for 6 minutes over medium heat. Add the 120 g of raw beef, the cumin, paprika, pepper and 0.6 g of salt. Crumble and cook for 6 minutes; pour in 40 ml of water, then simmer uncovered for 8 minutes, until the filling is moist with no free liquid and the meat fully cooked.
Put the 200 g of raw frozen corn kernels in a saucepan with the 45 g of milk and 25 ml of water. Cover and cook for 7 to 9 minutes over low heat, stirring. Blend roughly, then stir in the 12 g of corn flour, the butter, the basil and 0.4 g of salt.
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