Country · 4 recipes
Recipes from Chile
Cooking this selection
The Chilean selection brings together corn pie, pino empanadas, cazuela and sopaipillas. Prepare pino before assembling pie or empanadas; cooling makes handling easier and helps control moisture. For cazuela, add vegetables according to their cooking needs so they do not collapse while meat softens.
Planning the preparation
Begin with filling and cazuela when preparing several dishes. Check the corn or squash type in each entry before substituting because moisture can change. Finish sopaipillas close to serving and drain without stacking. For corn pie, check the filling as well as the browned topping.
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4 recipes
🍽️ Lunch⏱ 75′Chilean beef cazuela
A Chilean home-style broth with beef, potato, squash, corn, rice and vegetables, finished with cilantro or parsley.
🍽️ Lunch⏱ 90′Chilean pastel de choclo
A baked fresh-corn pie with basil over a beef-and-onion pino filling, with chicken, egg, olives and raisins.
🍽️ Lunch⏱ 105′Chilean pino empanadas
Baked empanadas with a thin pastry filled with beef-and-onion pino, boiled egg, olive and raisins.
⏱ 65′Chilean sopaipillas
Fried discs of flour-and-squash dough, golden outside and tender inside, especially popular on cold and rainy days.