Pastel de Choclo
Sweetcorn-topped pie over spiced beef, chicken and olives. · Chile
Sweetcorn-topped pie over spiced beef, chicken and olives.
About Pastel de Choclo
A savoury filling of minced beef, chicken, egg and olives is topped with a purée of sweetcorn and baked until the top caramelises. Sweet, savoury and golden, it is a Chilean summer favourite.
🏛️ History & Culture
Pastel de Choclo is a traditional Chilean dish with roots in Indigenous Mapuche cooking, where corn (choclo) was a staple. The Spanish introduced beef and chicken, which were combined with the sweet corn purée, creating a hybrid dish that reflects colonial-era culinary exchange. Its exact origin is not precisely documented, but it has been a beloved home-cooked meal in central Chile for centuries, especially during the summer when fresh corn is abundant.
Regional variations are subtle: some households add a pinch of sugar to the corn topping, while others include a splash of milk or basil for aroma. The filling often varies with available ingredients—pork, raisins, or even seafood can appear in coastal areas. Culturally, pastel de choclo is a symbol of Chilean family gatherings and rural tradition, frequently served at “onces” (tea-time) or as a hearty main course, and its golden, caramelised top is a cherished hallmark of home cooking.
🍳 How to make Pastel de Choclo
AI-assisted, not kitchen-testedPastel de Choclo
Chile's beloved summer casserole: a savoury filling of minced beef, shredded chicken, sliced egg and briny olives, capped with a sweet corn purée and baked until deeply golden.
- Prep
- 35 min
- Cook
- 55 min
- Total
- 90 min
- Serves
- 6
- Difficulty
- Medium
Recipe ingredients
- 1 kg (2.2 lb) fresh sweetcorn kernels, about 6 large ears; thawed frozen kernels are an acceptable substitute
- 250 ml (1 cup) whole milk, or substitute with a mild stock for a more traditional, less sweet topping
- 60 g (¼ cup) unsalted butter, plus extra for greasing
- 1 medium white onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 0.5 tsp (½ tsp) fine salt, plus more to taste
- 0.25 tsp (¼ tsp) freshly ground black pepper
- 400 g (14 oz) minced beef, roughly 20% fat for flavour
- 2 tbsp vegetable oil
- 250 g (½ lb) boneless, skinless chicken breast
- 2 large eggs, hard-boiled and sliced; one for the filling, one to garnish the top
- 80 g (⅓ cup) pitted black olives, Chilean 'aceitunas de Azapa' are traditional; brine-cured Spanish olives are a fine stand-in
- 20 g (2 tbsp) raisins, optional but traditional; plumped in warm water for 10 minutes
- 2 tbsp fine sugar, traditional for caramelisation on the crust
Steps
- 1 Place the chicken breasts in a small saucepan, cover with water, add a pinch of salt, and simmer gently for 15 minutes until the internal temperature reads 74°C (165°F) on an instant-read thermometer. Transfer to a plate and shred once cool enough to handle.
- 2 While the chicken cooks, heat 1 tbsp of the vegetable oil in a heavy skillet over medium-high heat. Add the minced beef in a single layer and sear without stirring for 3 minutes to develop browning, then break it up and continue cooking until no pink remains, about 5 minutes more. Drain off excess fat.
- 3 Add 1 tbsp oil to the same skillet, lower the heat to medium, and sauté the onion with a pinch of salt for 6 minutes until soft and translucent. Stir in the garlic, oregano, cumin and paprika and cook for 1 minute until fragrant.
- 4 Return the beef to the skillet with the onion mixture. Stir in the raisins, season with salt and pepper to taste, and set aside. (The filling should taste slightly punchy; the mild corn topping balances it.)
- 5 Boil the eggs: lower them into already-boiling water and cook for 10 minutes for a fully set yolk. Cool in cold water, peel and slice.
- 6 For the corn topping, blend the sweetcorn kernels with the milk until you have a coarse purée — a few small flecks of kernel should remain for texture. In a saucepan, melt the butter over medium heat, pour in the corn purée, add 1 tbsp of the sugar and a pinch of salt, and cook, stirring, for 8 to 10 minutes until thickened enough to hold a spoon.
- 7 Preheat the oven to 200°C (400°F). Lightly butter a 22 x 30 cm (9 x 13 in) baking dish (traditionally an earthenware 'paila').
- 8 Spread the beef filling in an even layer. Scatter the shredded chicken and the sliced hard-boiled egg over the top, then dot with the olives.
- 9 Spoon the warm corn purée over the filling and smooth it to the edges so the meat is completely sealed. Arrange extra slices of egg on top in a pattern and sprinkle with the remaining 1 tbsp of sugar; this is what caramelises into the signature golden crust.
- 10 Bake on the middle rack for 25 to 30 minutes, until the top is deeply golden in spots and a knife inserted into the centre reads 74°C (165°F). For extra caramelisation, run under a hot grill/broiler for 2 to 3 minutes, watching closely so it chars rather than burns.
- 11 Let the pastel rest for 10 minutes before serving — the layers need a moment to settle, or it will collapse on the spoon. Serve warm, ideally in the baking dish at the table.
Report an issue with this recipe
Recipes from travellers
No one has shared their own Pastel de Choclo recipe yet. Yours would be the first.
Share how you make Pastel de Choclo
You'll need to be signed in with Google or Facebook so your name can appear on it. Recipes go through an automatic food-safety check before they publish.
Sign in to share your recipe
Pastel de Choclo — frequently asked questions
What is Pastel de Choclo?
A savoury filling of minced beef, chicken, egg and olives is topped with a purée of sweetcorn and baked until the top caramelises. Sweet, savoury and golden, it is a Chilean summer favourite.
What is Pastel de Choclo made of?
Pastel de Choclo is made with sweetcorn, minced beef, chicken, egg and olives.
Where does Pastel de Choclo come from?
Pastel de Choclo comes from Chile, and is especially associated with Nationwide. Pastel de Choclo is a traditional Chilean dish with roots in Indigenous Mapuche cooking, where corn (choclo) was a staple.
Where can I eat Pastel de Choclo?
A Chilean home in summer, when the corn is at its sweetest.
How do you make Pastel de Choclo?
Making Pastel de Choclo at home takes about 35 minutes of prep and 55 minutes of cooking. The recipe on this page serves 6 and is rated medium. Full ingredient list and step-by-step method are in the recipe section above.
Taste Pastel de Choclo in Santiago
Independent picks. We earn a small commission if you book through these — at no extra cost to you. How this works.
✅ Before you go to Chile
Round out your trip — most travellers book these alongside their trip.
More dishes like Pastel de Choclo
Empanada de Pino
Baked pastry filled with beef, onion, egg and olive.
Navegado
Hailing from Chile, Navegado is a much-loved cocktail.
Completo
Loaded hot dog piled with avocado, tomato and mayo.
Cordero al Palo
Cordero al Palo is a traditional lamb dish from Chile.
Ropa Vieja
Shredded beef braised with peppers in tomato sauce.
Cabrito de Barroso
Hailing from Portugal, Cabrito de Barroso is a much-loved fresh meat.
Ćevapi u Kajmaku
Ćevapi u Kajmaku is one of the classic dishes in the minced-meat dish tradition of Bosnia and Herzegovina.
Jokbal
Soy-braised pig trotters, glossy and tender.
Poulet Aux Noix
A Haitian chicken stew braised in a thick, deeply browned sauce of ground walnuts, caramelised onions, scotch bonnet, and Creole herbs — served with white rice and pikliz.
Chipa
Chewy cassava-and-cheese bread rings.
Pepián de Cuy
Pepián de Cuy counts among the traditional food of Peru, a stew locals hold dear.
Torta Frita
Fried dough discs eaten on rainy days with mate.
Coxinha
Teardrop-shaped fried dough filled with shredded chicken.
Quibebe
Rooted in Brazil, Quibebe is a vegetable soup enjoyed for generations.
Quiche Lorraine
Buttery pastry filled with a silky bacon-and-egg custard.
Bifana
Garlicky marinated pork in a crusty bread roll.
- 🇨🇱 Empanada de Pino · Chile
- 🇨🇱 Navegado · Chile
- 🇨🇱 Completo · Chile
- 🇨🇱 Cordero al Palo · Chile
- 🇨🇺 Ropa Vieja · Cuba
- 🇵🇹 Cabrito de Barroso · Portugal
- 🇧🇦 Ćevapi u Kajmaku · Bosnia and Herzegovina
- 🇰🇷 Jokbal · South Korea
- 🇭🇹 Poulet Aux Noix · Haiti
- 🇵🇾 Chipa · Paraguay
- 🇵🇪 Pepián de Cuy · Peru
- 🇺🇾 Torta Frita · Uruguay
- 🇧🇷 Coxinha · Brazil
- 🇧🇷 Quibebe · Brazil
- 🇫🇷 Quiche Lorraine · France
- 🇵🇹 Bifana · Portugal
Keep exploring
Travel guides for Chile
All travel guides →Planning a trip where Pastel de Choclo is on the menu? These guides cover Chile and beyond.
Reviews
No reviews yet. Be the first to share your experience with Pastel de Choclo.
Write a review
Sign in to verify you're a real person, then share your thoughts on Pastel de Choclo.
Comments
No comments yet. Be the first to say something about Pastel de Choclo.