This has the taste of a ‘Gastro’ dish, yet again is so simple to make and uses all local, seasonal, produce. This recipe contains ingredients for two, so you can double, triple or quadruple according to how many you are feeding! Perfect to cheer your winter taste buds while waiting for the spring buds.
We would like to thank the Padstow Brewing Company for kindly supplying the fine ale!
Heat a couple of tablespoons of oil in a heavy pan – we use Organic Cornish Rapeseed Oil.
Take one of our Organic white onions.
Start to fry the onions in the pan.
Add about four tablespoons of plain flour to a bowl and add salt and black pepper.
Coat our Organic beef chuck steak in the flour and seasoning.
Add the beef to the pan.
Fry until they start to brown.
Use half a bottle of Padstow Pilot Ale (and obviously treat yourself to the other half!).
Add the ale to the pan, along with a pinch of thyme and a bay leaf.
Add half a pint of organic beef stock.
Take two of our Organic carrots.
Chop and add to the pan.
Now here is where you can go bananas, or mushrooms, or celery, or swede, or turnip or any other seasonal, organic vegetable that you love – customise to your taste! Simmer on a low heat for about an hour and a half, until the meat is tender, although we find our beef takes a lot less time as it is so tender to begin with. This could also work in a slow cooker.
When reduced, cool and refrigerate over night if you can. I have to hide it in the back of the fridge, away from any naughty, Cornish Piskies who may be too tempted by the amazing aromas! Don’t forget to remove the bay leaf after.
Grease well an ovenproof dish and line with puff pastry. Add the chilled filling and top with the remaining pastry. Brush with one of our free range beaten eggs and add a few slits to let the steam escape.
Bake in a medium hot oven for approx 40 mins, until the filling is bubbling and the pastry browned.
Serve and enjoy with some of our Organic, seasonal greens.