CHILEAN PASTEL DE CHOCLO - Cuisine Magazine - From New Zealand to the World
A few years ago I had a birthday in Santiago, Chile and I chose to go to a little local restaurant that specialised in pastel de choclo, a South American specia
Ingredients
- 2 eggs, at room temperature
- 3 tablespoons olive oil
- 350g kūmara, grated
- 1½ teaspoons salt
- 1 onion, chopped
- 3 cloves garlic, crushed
- 2 teaspoons cumin seeds, ground
- 2 teaspoons smoked paprika, plus extra to sprinkle
- 2 teaspoons dried oregano
- 2 teaspoons flour
- 500g beef mince
- ½ cup beef stock
- ½ cup pitted black olives
- 3 cups frozen corn kernels, defrosted
- 150g crème fraîche
- 150g feta or cheddar, grated
- 3 tablespoons fresh basil, chopped
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