Chilean Pastel de Choclo Turkey Skillet

Ingredients

• 1 lb ground turkey
• 4 cups corn kernels
• 1/2 cup milk
• 3 tbsp butter
• 2 tbsp neutral oil
• 1 large onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp sweet paprika and 1 tsp ground cumin
• 1/3 cup pitted black olives
• 1/3 cup raisins
• 2 hard-boiled eggs, sliced
• 1 tbsp sugar
• 2 tbsp chopped fresh basil or herbs
• Salt and black pepper

Steps

1. Heat the oven to 400F (200C). Heat the oil in an ovenproof skillet over medium-high heat and brown the ground turkey for 6 to 8 minutes, breaking it up, until no pink remains.
2. Add the onion and cook for 6 minutes until soft, then the garlic and cumin for 30 seconds. Take the pan off the heat and stir in the paprika for 20 seconds so it does not scorch.
3. Season the filling well and spread it level in the skillet, then scatter the olives, raisins, and sliced egg over the top.
4. Blend the corn with the milk and 1 teaspoon salt to a coarse purée, leaving some texture rather than making it perfectly smooth.
5. Melt the butter in a saucepan, add the corn purée, and cook over medium heat for 8 to 10 minutes, stirring constantly, until it thickens noticeably and holds a shape on the spoon.
6. Cooking the purée before it goes on top is essential. Raw corn purée weeps liquid into the meat and never sets.
7. Spread the thickened corn over the filling in an even layer and sprinkle the sugar across the surface; it is what gives the traditional caramelised crust.
8. Bake for 30 to 35 minutes, until the top is set and browned in patches. Rest 10 minutes before serving with the fresh herbs.

Allergen note: Contains dairy and egg.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.