Pastel de Choclo Relleno con Carne



For the dough:

For the filling:


For the dough:

In a blender, process the corn kernels (choclo) with the milk.

In a saucepan on low heat, melt the butter. Add the onion, tomato and chile, stir fry until golden brown.

Pour the corn mixture in, stirring constantly.

Add salt and pepper, cook stirring for 10 minutes. Add more lukewarm milk, if neccesary. It must be thick but not dry.

Remove from the heat and let it become room temperature. Add the pisco.

Whisk the egg yolks until foamy. Add it to the corn mixture with a spatula with envolving moves.

Whisk the egg whites until getting soft peaks, add to the corn mixture in the same way that the egg yolks.

For the filling:

Heat the oil in a large pan, stir fry the onion and garlic along with the yellow chile pepper.

Season with salt, pepper, chilli pepper and oregano. Add the meat and cook stirring constantly until completely done.

Add the raisins.

Grease a baking pan (we used individual ones). Pour half the corn mixture, cover with the meat.

Top with the hard boiled egg, olives and chopped culantro.

Pour the rest of the corn mixture on top.

Dust with sugar and the grated cheese the top.

Bake in a previously pre-heated oven at 180°C for 40 minutes or until golden brown.