Pastel de Choclo (Chilean Corn Pie)

Pastel de Choclo is a very beloved, traditional Chilean dish that is typically eaten during the summer time.  This casserole is made with beef sautéed with onions, chicken, olives, and hard boiled egg pieces covered with dough made of fresh corn.  It is traditionally baked in a clay dish (in a wood burning oven if you really want to be authentic), but any ovensafe baking dish will work.

Natalya and I made these corn pies during our Chilean Cuisine Cooking Class in Valparaiso.  I loved the savory and slightly carmelized corn dough with the seasoned beef and chicken mixture.  The combinated of ground beef, onion, raisins, black olives, and hard boiled eggs is also a traditional filling for Chilean Empanadas, called pino.  We had some leftovers from the pies’ beef mixture and so we ended up using it to fill some of the empanadas we made.

Pastel de Choclo (Chilean Corn Pie)

Yields: 4-6 servings


  • 2 lbs corn kernels (fresh or frozen)
  • 1/2 oven-roasted chicken, deboned
  • 3 T butter
  • 1 T canola oil
  • 2 T granulated sugar
  • 1 C milk
  • 2 hard-boiled eggs, quartered
  • 1/4 C raisins (we used golden raisins)
  • 1/4 C black olives (traditionally kep whole, seed and all)
  • handful of basil leaves, minced
  • salt to taste

For the beef filling:

  • 1 lb ground beef
  • 1 large onion, diced
  • 2 T butter
  • 1/2 tsp cumin
  • 1 1/2 tsp paprika
  • Salt and pepper to taste


Preheat the oven to 400ºF.

Take the corn kernels and pulse in a processor until finely chopped.  Heat the processed corn, chopped basil, salt and butter in a large pot.  Add the milk little by little, stirring constantly until the mixture thickens.  Cook over low heat for 5 minutes.  Leave to one side while you prepare the meat filling.

In a large skillet, sauté the onions in canola oil until transparent and fragrant.  Add the ground meat and sauté until brown.  Season with salt, pepper and ground cumin.

To prepare the pie, use an oven-proof dish that you can take to the table.  Butter the bottom of the dish and then spread the beef filling in an even layer at the bottom.  Scatter the hard boiled egg pieces, chicken, olives and raisins evenly on top of the beef mixture.  Cover everything with the corn mixture.  Sprinkle the top with sugar over the top to caramelize.

Bake the pie for 30-35 minutes until the surface has brown to a deep gold.  Serve immediately.  In Chile, extra sugar is served to sprinkle over the “pastel” as it is eaten.  And like everything else in Chilean cuisine, enjoy eating this with some Chilean salsa!

2 Responses to “Pastel de Choclo (Chilean Corn Pie)”
  1. adolfo says:

    vive peru

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