Pastel de choclo is the taste of a Chilean summer, made when the corn is high and sweet. The base is pino, the beef and onion filling of the empanada, with pieces of chicken, hard cooked egg, black olives and a few raisins. Over it goes the pastelera: fresh corn ground and cooked with milk and plenty of basil into a thick, golden purée. It is baked, traditionally in individual clay dishes called pailas, and sprinkled with sugar so the top caramelizes into a sweet crust over the savory filling.

The combination of sweet and savory surprises newcomers and delights Chileans, who regard it as one of their great dishes. It is ideal for a race because it is assembled in advance and simply goes into the oven an hour before you eat, much like a well prepared car goes to the grid.

The chicken

Ingredients

• 1 lb (450 g) boneless skinless chicken thighs
• 1/2 teaspoon fine salt

The pino

Ingredients

• 2 tablespoons (30 ml) vegetable oil
• 2 large yellow onions
• 1 lb (450 g) ground beef
• 2 teaspoons sweet paprika (ají de color)
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon fine salt
• 1/4 cup (60 ml) beef stock or water

The extras

Ingredients

• 3 large eggs
• 12 black olives
• 3 tablespoons raisins

The corn topping (pastelera)

Ingredients

• 6 cups (about 900 g) corn kernels
• 1 cup (240 ml) whole milk
• 1 cup (20 g) fresh basil leaves
• 3 tablespoons (45 g) butter
• 1 teaspoon fine salt
• 1 teaspoon sugar
• 2 tablespoons (25 g) sugar

Assembly and baking

Ingredients

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