PASTEL DE CHOCLO

Table of Contents

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....
Tiempo de preparación 40 minutos
Tiempo total 40 minutos
Plato Corn
Cocina Chile
Raciones 12 comensales

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.