Fusion Recipe: Pastel de Choclo Vol-au-Vent

 

Pastel de Choclo Vol-au-Vent

Pastel de Choclo Vol-au-Vent brings together the heart of Chilean comfort food and classical Belgian pastry craft. It features pino—a savoury, spiced beef and onion filling—topped with a sweet, basil-scented corn puree (pastel de choclo), all baked inside a crisp, buttery vol-au-vent puff pastry shell. The result is a refined individual appetiser balancing savoury spices, sweet corn, and flaky, golden layers.


Ingredients


Yields: 6 individual vol-au-vents


Pastry & Assembly


  • 6 large pre-made or homemade puff pastry vol-au-vent shells
  • 1 egg + 1 tbsp water (for egg wash)
  • 1 tbsp sugar (for caramelising the top)
  • 6 black olives and 6 small pieces of hard-boiled egg (optional garnish)


For the Pino (Beef Filling)


  • 1/2 lb (225g) ground beef or lean finely chopped beef
  • 1 large yellow onion, finely chopped
  • 1 tbsp vegetable oil or lard
  • 1/2 tsp ground cumin
  • 1/2 tsp sweet paprika
  • Salt and black pepper to taste


For the Choclo (Corn topping)


  • 2.5 cups sweet corn kernels (fresh or thawed frozen)
  • 4–5 fresh basil leaves, finely chopped
  • 2 tbsp unsalted butter
  • 1/4 cup whole milk or heavy cream
  • 1 tsp cornstarch (optional, to tighten consistency)
  • Salt to taste


Instructions & Method


  1. Prepare the Pino Filling: Heat oil in a pan over medium heat. Add chopped onions and cook for 10–12 minutes until translucent and soft. Add ground beef, cumin, paprika, salt, and pepper. Cook through until the meat is browned and juices reduce. Remove from heat and cool.
  2. Make the Sweet Corn Purée: Place corn, basil, butter, and milk in a blender or food processor. Blend until mostly smooth. Transfer to a small saucepan over medium-low heat and cook for 8–10 minutes, stirring constantly until thick. If too loose, stir in cornstarch dissolved in 1 tsp water. Season with a pinch of salt.
  3. Prep the Vol-au-Vent Shells: Preheat oven to 375°F (190°C). Arrange the baked vol-au-vent pastry cases on a parchment-lined baking sheet. Lightly brush the exterior edges with egg wash.
  4. Fill and Top: Spoon 2 tablespoons of chilled pino beef filling into the bottom of each shell. Optionally add an olive or small egg piece. Top generously with the warm corn purée, levelling it near the rim.
  5. Caramelise and Bake: Sprinkle a pinch of sugar over the corn puree layer of each shell. Bake for 12–15 minutes until the pastry is crisp and warm, and the corn top turns lightly golden.


Pro Tips


  • Thick Corn Purée: Ensure the choclo mixture is sufficiently thick before filling; excess liquid will make the delicate puff pastry base soggy.
  • Warm Shells First: If using pre-baked store-bought vol-au-vent shells, pop them empty into a 350°F (175°C) oven for 3 minutes before filling to crisp up the interior.
  • Make Ahead: Prepare the pino and corn purée up to two days in advance. Assemble just before baking for the crispest puff pastry texture.



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