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International Selections Artisan Recipe - April 2013

This hearty dish, something like a Latino shepherd’s pie with a cornmeal topping, is popular just about everywhere in South America, but the Chileans claim it as their own. Do yourself a favor and use high quality locally produced, grass-fed beef in this dish.  It should be delicious with your Calcu 2009 Carmenere! (Recipe courtesy of Robin Garr, wineloverspage.com)

 Chilean Ground Beef Pie
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PASTEL DE CHOCLO (Chilean Ground Beef Pie)

Ingredients:

• 2 Tbsp vegetable oil
• 1 medium onion, finely chopped, about 1 cup
• 2 large cloves garlic, minced
• 12 oz ground beef
• 2 tsp paprika
• 1 tsp ground cumin
• 1/2 tsp oregano
• salt
• black pepper
• 1 cup beef stock
• 1 Tbsp flour
• 8 oz corn kernels, sliced from the cob or thawed frozen corn
• 1 Tbsp cornmeal
• 1 Tbsp cornstarch
• 2 tsp sugar
• 1/2 cup milk, or as needed
• 1 Tbsp butter
• 2 Tbsp sugar


Preparation:
Preheat oven to 375°. 

Sauté the chopped onion in the oil in a deep skillet over medium heat. When the onions turn translucent, add the minced garlic and cook for another moment. Put in the ground beef with the paprika, cumin, oregano, and salt and pepper to taste. Sauté just a few minutes, only until the beef loses its raw pink color. Pour in the beef stock, bring to a simmer, and sprinkle with the flour. Stir it in and simmer a few more moments until the liquid thickens a bit. Take off heat and set aside.

Put the corn kernels, cornmeal, cornstarch and sugar in a food processor and process into a purée. While the processor is running, pour in the milk, a little at a time - you may not need it all - to make a thick batter. Stir in salt and pepper to taste.

In a large saucepan, melt the butter over medium-low heat. Add the corn purée and cook a few moments, stirring constantly, until it thickens.

Grease an oven-proof baking dish. Place the beef mixture in the dish and pour the cooked corn batter on top, spreading it out evenly. Sprinkle the sugar over the corn topping.

Bake in the preheated oven for 30 minutes or more, until it is bubbling and golden brown on top.

Pair this recipe with this month's International Selections featuring:
• Calcu Vineyards 2009 Carménère
• William Cole Winery 2011 Columbine Special Reserve Sauvignon Blanc
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Click here to view our past recipes:

March 2013

February 2013

January 2013

Bonus Recipe

December 2012

November 2012

October 2012

September 2012

August 2012

July 2012

June 2012

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