Chilean Pastel de Choclo

Chilean Pastel de Choclo

Thanksgiving Casseroles: Chilean Pastel de Choclo

Chilean Pastel de Choclo

Pastel de choclo is a corn casserole that is popular throughout South America. The main layer is ‘pino’, ground meat fried with onions and typical South American spices.

Corn Blended with Basil

The corn is blended with fresh basil leaves and caramelized in the oven. Traditional fillings are olives and boiled eggs, and some cooked chicken. As always, we kept it simple, and you can skip all fillings or make it vegetarian.

Variations
  • Substitute ground meat (all or partly) with chopped vegetables, e. g. eggplants, zucchini, or mushrooms.
  • Substitute black olives with green olives.
  • Add a small carrot (thinly sliced) to the ground meat.
  • Add cooked chicken (bone- and skinless, shredded) as the second layer, on top of the ground meat.
The Pastel de Choclo Culinary Spice Kit includes the following spices:

Aji panca, cumin

basil
Chilean Pastel de Choclo

Chilean Pastel de Choclo

Pastel de choclo is a corn casserole that is popular throughout South America. The main layer is ‘pino’, ground meat fried with onions and typical South American spices. The corn is blended with fresh basil leaves and caramelized in the oven. Traditional fillings are olives and boiled eggs, and sometimes cooked chicken. As always, we kept it simple, and you can skip a layer or make it vegetarian. 
Hands-on Time 30 mins
Course Main Course
Cuisine Chilenean
Servings 3

Ingredients
  

Shopping list

  • 1 lb ground beef or poultry or mixed
  • 2 lb corn kernels
  • 8 leaves largefresh basil
  • 1 cup black olives pitted
  • 1 large onion chopped
  • 2 hard-boiled eggs sliced
  • milk
  • sugar
  • 1 tbsp butter
  • vegetable oil
  • salt

Optional

  • raisins
  • fresh side salad

Culinary Spice

  • Aji panca, cumin

Instructions
 

Corn Paste

  • In a FOOD PROCESSOR, mix corn and basil with a little milk into a creamy paste.
  • In a POT, cook the corn paste with butter and salt to taste over low heat for about 20 minutes until it thickens. Stir frequently.

Pino Filling

  • In a PAN, heat 2 tbsp oil over medium heat.
  • Fry onions until they turn translucent.
  • Add meat, Pastel de Choclo spices, and salt to taste.
  • Stir-fry meat until it’s crumbled and cooked. Set aside.

Assembling

  • Coat a BAKING DISH with oil.
  • Fill it in layers, starting with the meat, add eggs, olives, and optional raisins.
  • Finish with a thick layer of the corn paste.
  • Sprinkle the top thinly with sugar.

Bake

  • Preheat OVEN to 350°F.
  • Bake the pastel de choclo in the OVEN until the sugar turns brown.

Serve

  • Serve the pastel de choclo with a fresh salad of your choice (optional).
  • Enjoy!

Notes

▪ Substitute ground meat (all or partly) with chopped vegetables, for instance, eggplants, zucchini, or mushrooms.
▪ Substitute black olives with green olives.
▪ Add a small carrot (thinly sliced) to the ground meat.
▪ Add cooked chicken (bone- and skinless, shredded) as the second layer, on top of the ground meat.
 
Keyword aji panca
Chilean Pastel de Choclo

Chilean Pastel de Choclo

 

Chilean Pastel de Choclo

Chilean Pastel de Choclo

Pastel de choclo is a corn casserole that is popular throughout South America. The main layer is ‘pino’, ground meat fried with onions and typical South American spices. The corn is blended with fresh basil leaves and caramelized in the oven. Traditional fillings are olives and boiled eggs, and sometimes cooked chicken. As always, we kept it simple, and you can skip a layer or make it vegetarian. 
Hands-on Time 30 mins
Course Main Course
Cuisine Chilenean
Servings 3

Ingredients
  

Shopping list

  • 1 lb ground beef or poultry or mixed
  • 2 lb corn kernels
  • 8 leaves largefresh basil
  • 1 cup black olives pitted
  • 1 large onion chopped
  • 2 hard-boiled eggs sliced
  • milk
  • sugar
  • 1 tbsp butter
  • vegetable oil
  • salt

Optional

  • raisins
  • fresh side salad

Culinary Spice

  • Aji panca, cumin

Instructions
 

Corn Paste

  • In a FOOD PROCESSOR, mix corn and basil with a little milk into a creamy paste.
  • In a POT, cook the corn paste with butter and salt to taste over low heat for about 20 minutes until it thickens. Stir frequently.

Pino Filling

  • In a PAN, heat 2 tbsp oil over medium heat.
  • Fry onions until they turn translucent.
  • Add meat, Pastel de Choclo spices, and salt to taste.
  • Stir-fry meat until it’s crumbled and cooked. Set aside.

Assembling

  • Coat a BAKING DISH with oil.
  • Fill it in layers, starting with the meat, add eggs, olives, and optional raisins.
  • Finish with a thick layer of the corn paste.
  • Sprinkle the top thinly with sugar.

Bake

  • Preheat OVEN to 350°F.
  • Bake the pastel de choclo in the OVEN until the sugar turns brown.

Serve

  • Serve the pastel de choclo with a fresh salad of your choice (optional).
  • Enjoy!

Notes

▪ Substitute ground meat (all or partly) with chopped vegetables, for instance, eggplants, zucchini, or mushrooms.
▪ Substitute black olives with green olives.
▪ Add a small carrot (thinly sliced) to the ground meat.
▪ Add cooked chicken (bone- and skinless, shredded) as the second layer, on top of the ground meat.
 
Keyword aji panca
Greek Avgolemono

Greek Avgolemono

 

Greek Avgolemono

Greek Avgolemono

The basic recipe for Avgolemono is a healthy chicken soup thickened with eggs and seasoned with lemon juice to taste. Perfect for the cold season. We added a modern twist with our pink pepperberry-lemon thyme blend. Optionally, make a delicious Avgolemono pasta sauce. You can add your favorite vegetables to the soup or pasta sauce. Or pour the sauce over cooked or fried vegetables. A good fit is, for instance, asparagus, turnip, rutabaga, pumpkin, zucchini, and carrot.
 
Hands-on Time 30 mins
Course Main Course
Cuisine Greek
Servings 3

Ingredients
  

  • 1 lb chicken pieces with skin*)
  • 1 each celery carrot, onion, roughly cut
  • 2 eggs
  • 2 - 4 lemons for juice

Option 1: Avgolemono Soup

  • 1/4 cup orzo or any small noodles

Option 2: Avgolemono Pasta

  • 12-16 oz fettuccini or other pasta cooked
  • 1 onion finely chopped
  • olive oil

Avgolemono Culinary Spice Kit

  • Pink pepperberries chives, lemon thyme, savory,
  • green peppercorns lemon crystals

Optional

  • Add 1-2 cups of your favorite vegetables cut into bite-size pieces (see suggestions above).

Instructions
 

  • (1) Prepare: In a POT, bring 4 cups of water to a boil. Add chicken, vegetables, and salt & pepper to taste. Cook for 20 to 30 minutes until the chicken falls apart. Take it out, remove the skin, and shred it with 2 forks.
  • (2) Base: In a BOWL, add eggs and 2 tbsp lemon juice. Whisk. Slowly stir in hot broth, 1 tbsp at a time, until the mixture reaches the temperature of the broth.
  • (3) Soup: To the POT, add orzo, 1 cup shredded chicken, additional vegetables (opt.), hot Base, Avgolemono spices, and salt & lemon juice to taste. Cook over medium heat for 6-10 minutes until the orzo is cooked ‘al dente’, stirring occasionally.
  • or (3) Pasta (instead of soup): In a PAN, fry onions in 2 tbsp of oil over medium heat until translucent. Optionally, fry vegetables until cooked. Add 2 cups of broth, 1 cup shredded chicken, hot Base, Avgolemono spices, and salt & lemon juice to taste. Cook low for 5 minutes. Serve sauce with cooked pasta.
  • Enjoy!

Notes

*) Optionally, buy broth and use cooked chicken or substitute with 1 lb vegetables (s.a.), and skip step (1).
  • Substitute orzo with 1 cup cooked rice.
  • Substitute chicken with veal or pork and cook longer.
  • Add 1-2 tbsp white wine and/or olive oil to the eggs.
  • For a thicker soup, dissolve 1-2 tsp cornstarch in 2 tbsp cold water. Add it to the eggs.
Keyword green peppercorns, lemon thyme, pink pepperberries