Chilean Corn and Meat Pie (Pastel de Choclo)


6 large ears of GOYA® Frozen Corn, grated

8 leaves of fresh basil, finely chopped

1 tsp. GOYA® Salt

3 tbsp. butter

¾ cups milk

4 large onions, finely chopped

3 tbsp. GOYA® Vegetable Oil

1 lb. (½ kg) finely ground lean beef

Salt and Pepper to taste

1 tsp. GOYA® Ground Cumin

4 hard-boiled eggs, sliced

1 cup GOYA® Black Olives

1 cup raisins

12 pieces of chicken, browned in hot oil, seasoned with salt, pepper and cumin

2 tbsp. confectioner's sugar


1. Heat the grated corn, chopped basil, salt and butter in a large pot. Add the milk mixture little by little, stirring constantly until the mixture thickens.
2. Cook over the low heat for 5 minutes. Leave to one side while you prepare the meat filling. Fry the onions in oil until transparent, add the ground meat and stir until brown. Season with salt, pepper and ground cumin.
3. To prepare the pie use an oven-proof dish that you can take to the table. Spread the onion ground mixture over the bottom of the dish. Arrange the hard-boiled egg slices, the olives, and the raisins over this. Put the chicken pieces on top. Cover the filling with the corn mixture, then sprinkle the sugar on top.
4. Bake in a hot oven 400 degrees Fahrenheit for 30-35 minutes until the crust is golden brown. Serve at once, with sugar on the side to sprinkle as pie is eaten.
Serves 12
Origin: Chile

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