Pastel de choclo
- Lactose free
- Gluten free
Derived from ingredients – check the package label.
- Good for lunch
Less suited for dinner.
Chilean baked corn pie with meat filling, egg and olives.
4 servingsFinal yield 2,200 g
Ingredients
- 1,300 gCorn, sweet, yellow, raw
- 600 gBeef, ground, 85% lean meat / 15% fat, raw (Includes foods for USDA's Food Distribution Program)
- 220 gOnions, raw
- 240 gEgg, whole, raw, fresh
- 100 gOlives, green
- 70 gRaisins, dark, seedless (Includes foods for USDA's Food Distribution Program)
- 30 gOil, olive, salad or cooking
- 1 gSalt, table
Method
- Coarsely blend corn; chop onion, hard-boil eggs 10 minutes and cut them.
- Fry ground beef and onion in 30 g oil at 175 °C for 10 minutes to 74 °C; add olives, raisins and salt.
- Spread meat mixture and eggs in a baking dish, cover with blended corn and level it.
- Bake 35 minutes at 190 °C until corn layer is firm and filling is hot.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 3,458.7 kcal
- Protein
- 190 g
- Fat
- 176.1 g
- Total carbohydrate (by difference)
- 324.7 g
- Total dietary fibre (USDA)
- 36.2 g
- Saturated fatty acids
- 52.3 g
- Sodium
- 2,903 mg
- Salt (sodium × 2.5)
- 7.3 g
Per serving
- Protein47.5 g21%
- Fat44 g43%
- Total carbohydrate (by difference)81.2 g36%
Share of energy from protein, fat and carbohydrate (4 / 9 / 4 kcal per g), not share by weight.
- Energy
- 864.7 kcal
- Protein
- 47.5 g
- Fat
- 44 g
- Total carbohydrate (by difference)
- 81.2 g
- Total dietary fibre (USDA)
- 9 g
- Saturated fatty acids
- 13.1 g
- Sodium
- 725.7 mg
- Salt (sodium × 2.5)
- 1.8 g
Per 100 g of finished food
- Energy
- 157.2 kcal
- Protein
- 8.6 g
- Fat
- 8 g
- Total carbohydrate (by difference)
- 14.8 g
- Total dietary fibre (USDA)
- 1.6 g
- Saturated fatty acids
- 2.4 g
- Sodium
- 132 mg
- Salt (sodium × 2.5)
- 0.33 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Some ingredients use a generic food profile; exact product composition may differ.
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Egg
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal
- USDA FoodData Central FNDDS (2021-2023) · USDA Agricultural Research Service, FoodData Central FNDDS. · CC0 1.0 Universal