Pastel de choclo is the Chilean version of our famous Shepherd's pie made with potatoes. To prepare it, mix 300 g of minced beef with 3 minced garlic cloves, 3 tablespoons of cumin, salt and pepper. Leave to cool for 1 hour. Then brown the meat in a little butter with 1 chopped onion. Place the meat in a large dish. Add on top 3 hard-boiled eggs cut into slices, 100 g chopped black olives and 100 g raisins. Then mix 900 g of canned corn with 250 ml of milk and a few fresh basil leaves. Salt lightly. Pour into a saucepan and add 1 tablespoon of cornstarch. Let it cook until the mixture thickens. Off the heat, add 1 whole egg. Pour into the dish and bake for 25 minutes at 180°C.
Cazuela is a kind of meat or seafood soup with vegetables. In a large pot, brown 800 g of beef in pieces with 1 onion, olive oil and oregano. Pour 3 liters of water and bring to a boil. Add 8 potatoes in pieces, 400 g diced pumpkin, 2 ears of corn, 1 pepper in strips, 300 g white beans and 1 glass of rice. Add salt and pepper. Bake for about 1 hour. Before serving, add 1 beaten egg and sprinkle with chopped coriander.
Chapaleles are a flour-based dough that can be served either savory or sweet for dessert or snack. For the sweet version:mix 3 cups of wheat flour with 200 ml of cold water to obtain a homogeneous paste. Roll out the dough with a rolling pin and cut it into triangles or rectangles. Cook them in a large volume of boiling water until the corners rise to the surface. Drizzle the chapaleles with honey before serving.
