Dairy-Free Pastel de Choclo (Chilean Corn Pie)
A traditional Chilean dish made dairy and egg-free. Features a flavorful ground beef base topped with a creamy corn mixture.
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Ingredients
- about 450 g Ground beef
- 1 medium Onion
- 2 cloves Garlic
- 1/4 cup Raisins
- 1/2 cup Black olives
- 1 tsp Ground cumin
- 1 tsp Paprika
- 1/2 cup Vegetable broth
- 4 cups Frozen corn
- 1 cup Unsweetened almond milk
- 2 tbsp Cornstarch
- 1 tbsp Sugar
- 1 tsp Salt
- 2 tbsp Olive oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to 190°C.
- 2In a large skillet, brown ground beef over medium heat. Drain excess fat.
- 3Add chopped onion and garlic to the skillet and cook until softened.
- 4Stir in raisins, olives, cumin, paprika, and vegetable broth. Simmer for 15 minutes.
- 5In a blender, combine frozen corn, almond milk, cornstarch, sugar, and salt. Blend until smooth.
- 6Pour the corn mixture into a saucepan and cook over medium heat, stirring constantly, until thickened.
- 7Pour the ground beef mixture into a baking dish. Spread the corn mixture evenly over the top.
- 8Bake for 30-40 minutes, or until the top is golden brown.
- 9Let it cool slightly before serving.
Substitutions
Milk → Unsweetened almond milk(avoids Dairy)
Egg → Cornstarch(avoids Egg)
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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