Pastel de Choclo (Chilean Corn Pie) with Gluten-Free Crust

Ingredients

• about 450 g Ground Beef
• 1 medium Diced Onion
• 2 large Hard-boiled Eggs
• 1/2 cup Black Olives
• 1/4 cup Raisins
• 1/2 cup Beef Broth (Gluten-Free)
• 2 tablespoons Olive Oil
• 1 teaspoon Ground Cumin
• 1/2 teaspoon Paprika
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 4 cups Frozen Corn
• 1 cup Milk
• 2 tablespoons Butter (or Dairy-Free Alternative)
• 1/4 cup Gluten-Free Flour Blend

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

Instructions

1. 1Preheat oven to 190°C.
2. 2In a large skillet, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it up with a spoon.
3. 3Add diced onion and cook until softened, about 5 minutes.
4. 4Stir in cumin, paprika, salt, and pepper. Cook for another minute.
5. 5Add beef broth, hard-boiled eggs (chopped), black olives, and raisins. Simmer for 10 minutes.
6. 6In a blender or food processor, combine frozen corn, milk, butter (or dairy-free alternative), and gluten-free flour. Blend until smooth and creamy.
7. 7Pour the ground beef mixture into a baking dish. Spread the corn mixture evenly over the top.
8. 8Bake for 40-50 minutes, or until the corn topping is golden brown.
9. 9Let cool slightly before serving.

Substitutions

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