Pastel de Choclo

Pino

• beef mince500 g
• onions3
• vegetable oil2 tbsp
• ground cumin1 tsp
• paprika2 tsp
• dried oregano1 tsp
• chicken breasts300 g
• black olives12
• raisins40 g
• eggs3
• salt1 tsp

Corn topping

• sweetcorn kernels1 kg
• whole milk200 ml
• butter40 g
• basil1 bunch
• salt½ tsp
• caster sugar3 tbsp

Pino

1. 01

   Poach the chicken breasts in simmering salted water for 15 to 18 minutes until cooked through with no pink in the middle (75°C inside), then cool and shred them. Hard-boil the eggs for 10 minutes, cool them in cold water, peel and quarter them.

2. 02

   Finely chop the onions and fry them slowly in the vegetable oil for 15 minutes until very soft, then add the beef mince, ground cumin, paprika, dried oregano and 1 teaspoon of salt, and cook until browned and cooked through with no pink left, but still juicy.

3. 03

   Spread the beef and onion mixture in a large ovenproof dish or individual clay bowls and top with the shredded chicken, the black olives, the raisins and the quartered eggs.

Corn topping

4. 04

   Heat the oven to 200°C. Pick the basil leaves and blend the sweetcorn kernels, fresh or thawed frozen, with the basil and whole milk until mostly smooth.

5. 05

   Cook the corn purée in a wide pan with the butter and ½ teaspoon of salt over medium heat, stirring constantly, for 10 to 15 minutes until thick like polenta.

6. 06

   Spread the corn purée over the filling, sprinkle evenly with the caster sugar, and bake at 200°C for 30 to 40 minutes until the top is deep golden and caramelised.