PASTEL DE CHOCLO
PASTEL DE CHOCLO. Alimento Base: Corn, Peel the leaves off the corn on the cob and then cut the kernels off with a knife and grind them up in a food processor. Put the butter and oil in a pan and heat, add the kernels and cook slowly stirring occasionally....
Ingredientes
- 12 corn on the cob large and not overly ripe
- 2 kilos of pino meat filling for empanadas
- 1 roast chicken
- 2 spoonfuls of butter
- 1 spoonful of oil
- 3 spoonfuls of sugar
- 1 litre of milk
- 3 spoonfuls of chilli sauce
- 4 hard boiled eggs
- 3 basil leaves
- 1 ½ spoonfuls of salt
Elaboración paso a paso
- Preparation
- Peel the leaves off the corn on the cob and then cut the kernels off with a knife and grind them up in a food processor.
- Put the butter and oil in a pan and heat, add the kernels and cook slowly stirring occasionally.
- Gradually add the milk and the mixture will start to thicken, then add the salt, sugar and the finely chopped basil.
- Cook until the mixture has thickened.
- Grease the individual clay dishes and in each one place 4 heaped spoonful of the pino mix, 1 chunk of skinless roast chicken and slices of the boiled egg.
- Cover this with approx 2cm of the previously prepared corn mixture.
- Sprinkle the sugar on top and place in a hot oven until the sugar starts to caramelize.
