Chilean Toasted Corn Pastel with Lamb Filling, Roasted Eggplant, and Crispy Mote Crust

Name: Chilean Toasted Corn Pastel with Lamb Filling, Roasted Eggplant, and Crispy Mote Crust
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 6
Cuisine: Chilena
Ingredients: 1.1 lb ground lamb; 6 cups corn kernels; 12 oz eggplant; 1 1/2 cups onion; 4 cloves garlic; 1 1/4 cups cooked wheat berries (mote); 1 cup grated chanco cheese; 1 cup milk; 1/3 cup black olives; 1/2 cup fresh basil; 1/3 cup white wine; 1/2 cup vegetable broth or water; 2 tbsp butter; 3 tbsp oil; 2 tsp sugar; 1 tsp ground cumin; 2 tsp sweet paprika; 1 tsp merken; 1/2 tsp dried oregano; 1 3/4 tsp salt; 1 tsp black pepper; 1 large egg; 1 1/2 oz crusty bread

An original Chilean-inspired dish featuring a creamy toasted corn topping, a juicy lamb filling, roasted eggplant cubes, black olives, and a crispy sautéed mote-and-cheese crust. Rustic countryside flavors baked into a hearty main course.

30 minPrep

50 minCook

80 minTotal

6Servings

High Protein

Ingredients

Adjust servings

500 g ground lamb (for the pino)
900 g corn kernels (idealmente fresh or congelado, descongelado)
350 g eggplant (cut diced small)
200 g onion (chopped fina)
12 g garlic (chopped)
200 g cooked wheat berries (mote) (well escurrido)
120 g grated chanco cheese (divided)
250 ml milk (for the pastelera)
60 g black olives (without carozo and en mitades)
12 g fresh basil (chopped)
80 ml white wine (for desglasar the pino)
120 ml vegetable broth or water (for ajustar the pastelera)
30 g butter (divided)
45 ml oil (divided)
8 g sugar (for equilibrar the choclo)
2 g ground cumin (divided)
4 g sweet paprika (divided)
2 g merken (or to taste)
1 g dried oregano
10 g salt (or to taste)
2 g black pepper (or to taste)
1 unit egg (beaten, for ligar the crust)
50 g crusty bread (solo the miga, desmenuzada fina)

Nutrition facts

per serving

598 kcal

Calories

28 g

Protein

42 g

Carbs

34 g

Fat

5 g

Fiber

37 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyEggsSulfites

Instructions

1
1. Preheat the oven to 220°F / 105°C to keep the mote warm later, then prepare for a second baking stage at 392°F / 200°C. Grease a medium baking dish with a little of the oil.
2
2. Toss the eggplant cubes with 1 tablespoon oil, a pinch of salt, 1/2 teaspoon sweet paprika, and 1/4 teaspoon cumin. Spread on a tray and roast at 392°F / 200°C for 20 minutes, until golden and tender. Set aside.
3
3. In a large skillet, heat 1 tablespoon oil with 15 g (1 tablespoon) butter over medium heat. Add the onion, half of the garlic, the remaining cumin, the remaining sweet paprika, oregano, merken, salt, and pepper. Cook for 6 to 8 minutes until the onion is soft.
4
4. Add the ground lamb and cook for 8 to 10 minutes, breaking it up with a spoon, until well browned. Stir in the white wine and let it reduce for 2 minutes. Add the black olives and half of the chopped basil. Cook 2 minutes more and remove from the heat.
5
5. For the corn topping, place 2 cups of the corn kernels in a dry skillet or griddle and toast over medium-high heat for 5 to 7 minutes, stirring, until lightly charred in spots. This adds a deeper, smoky flavor.
6
6. Transfer all the corn to a blender or food processor with the milk, vegetable broth or water, sugar, the remaining garlic, 1/2 teaspoon salt, and a little pepper. Blend until creamy but still slightly textured.
7
7. Pour the corn mixture into a large saucepan with 15 g (1 tablespoon) butter. Cook over medium heat, stirring constantly, for 10 to 12 minutes until thick like a dense cream. Stir in the remaining basil and adjust the salt.
8
8. In a bowl, mix the cooked mote with the beaten egg, crumbled bread, 60 g (1/2 cup) grated chanco cheese, 1 tablespoon oil, and a pinch of salt. If it is cold, warm it for 5 minutes in the oven at 220°F / 105°C before using.
9
9. Spread the lamb filling in the baking dish. Evenly distribute the roasted eggplant over it. Cover with the corn topping, smoothing the surface with a spoon.
10
10. Scatter the mote mixture on top in small mounds to create a rustic crust. Finish with the remaining 60 g (1/2 cup) grated chanco cheese.
11
11. Bake at 392°F / 200°C for 18 to 20 minutes, until bubbling around the edges and golden on top. If you want more color, broil for 2 to 3 additional minutes, watching closely.
12
12. Let rest for 8 minutes before serving so it can set slightly. Serve hot.

Chef tips

For deeper flavor, let the lamb brown thoroughly before adding the wine. The roasted eggplant keeps the filling from feeling too heavy and adds a silky texture that pairs beautifully with the toasted corn.

Substitutions

You can replace the lamb with ground beef for a more familiar flavor. Chanco cheese can be swapped for a mild melting cheese. If you cannot find mote, use cooked whole wheat berries with a similar texture.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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