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Home Recipes Pastel de Choclo - Chilean Beef and Corn Pie

Pastel de Choclo - Chilean Beef and Corn Pie


Pastel de Choclo, or Beef and Corn Pie is probably one of Chile's most popular dish. It is very common in summer. The best way to make Pastel de Choclo is in a clay dish, either in a Roasting Pan family style, or as individual servings in a Clay Pastelera. And the very best way is in a wood-burning oven. The dish is actually more like a shepherd's pie than a casserole and the flavors of the corn and beef blend perfectly.



Product Featured in this Recipe
Pomaireware Rectangular Roasting Pan

Pastel de Choclo - Chilean Beef and Corn Pie


Fairly difficult


Fairly cheap

Preparation time
Cooking time


For 6 Person(s)

For the Corn Mixture

  • 2 tbls butter
  • 10 cup frozen corn
  • 1/2 cup whole milk
  • 1 tbls corn starch dissolved in water
  • 10 leaves basil
  • 1 tbls paprika
  • salt and pepper to taste

For the Meat

  • 2 tbls vegetable oil
  • 2 lbs ground beef
  • 1 cup water or beef broth
  • 3 onions, small diced small
  • 1 tbls paprika
  • 1/2 tsp ground cumin
  • 2 tbls flour
  • salt and pepper to taste

For the Pie Assembly

  • 1 cooked chicken breast
  • 2 hard boiled eggs, sliced
  • 1/2 cup olives

Pastel de Choclo - Chilean Beef and Corn Pie Directions

  1. For the Meat
    1. Heat the oil in a large pot, saute the beef until lightly browned, about 8 minutes, stirring occasionally, add the paprika, salt, pepper, and cumin, sauté 2 minutes more.
    2. Add the broth and simmer 30 minutes over low heat.
    3. Add the onion and mix well and cook over medium heat until the onion is tender, about 30 minutes, stirring occasionally.
    4. Turn off heat and add the flour and stir well, adjust seasoning if necessary. Cool and refrigerate or use immediately.
  2. For the Corn Mixture
    1. In a large pot with a thick bottom, I use my cast iron, melt the butter over medium-high heat, add the frozen corn and occasionally stir about 8 minutes.
    2. Add milk, basil, salt, pepper, and Merquén or paprika and continue to cook occasionally stirring for about 10 minutes longer.
    3. With a hand blender, blend the corn trying to not to go uniform, leave some chunky parts, when happy with the consistency, add the dissolved cornstarch and continue cooking over medium heat 5 minutes, taste and adjust seasoning, it will thicken slightly.
  3. To assemble the Pie
    1. On a clay or baking dish, put one layer of the prepared meat filling. Add cooked chicken, quartered hard-boiled eggs, olives and raisins on top of the meat.
    2. Cover with the corn mixture, sprinkle with granulated sugar and bake at 400F in a preheated oven for 45-60 minutes until bubbling and golden on top. Let stand 10 minutes before serving.

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Home Recipes Pastel de Choclo - Chilean Beef and Corn Pie