Dairy-Free Chilean Pastel de Choclo (Corn Pie)

Ingredients

• about 450 g Ground beef
• 1 medium Onion, chopped
• 2 cloves Garlic, minced
• 1/4 cup Raisins
• 1/4 cup Black olives, chopped
• 2 large Hard-boiled eggs, quartered (optional)
• 1 tsp Ground cumin
• 1 tsp Chilean Merken spice
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 4 cups Frozen corn kernels
• 1/2 cup Plant-based milk (unsweetened)
• 2 tbsp Cornstarch
• 1 tbsp Sugar
• 1 tbsp Olive oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to 190°C.
2. 2Prepare the beef filling: In a large skillet, brown the ground beef over medium heat. Drain any excess fat. Add the onion and garlic and cook until softened. Stir in raisins, olives, hard-boiled eggs (if using), cumin, merken spice, salt, and pepper. Cook for another 5 minutes.
3. 3Prepare the corn topping: In a blender or food processor, combine the frozen corn kernels, plant-based milk, cornstarch, and sugar. Blend until smooth.
4. 4Assemble the pastel de choclo: Spread the beef filling in the bottom of a baking dish. Pour the corn mixture over the beef filling.
5. 5Bake for 40-45 minutes, or until the corn topping is golden brown.

Substitutions

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