Beef Chuck Pie with Peas

Cut the beef chuck into small cubes and toss them in flour. Brown them in a skillet with butter and oil, and add the onions to the skillet. Once they have a seared crust/color, add the beer and braise it for about 45 minutes under a lid.

After half an hour, preheat the oven to 170 degrees Celsius (338 degrees Fahrenheit) and roll out the puff pastry in a pie dish. 

Grate the cheese with a grater to make it easier to distribute.

Remove the meat and onions from the skillet and spread them on the puff pastry base with the cheddar cheese.

Place puff pastry sheets on top of the pie to seal the edges and poke a few holes in the top with a fork.

Bake the pie for about 20-25 minutes in the oven or until the top is golden brown.

Let the pie rest for 5 minutes before serving.

 

Put the frozen peas directly from the freezer into a pot.

Add cold water and a pinch of salt, then bring the water to a boil. Once boiling, the peas only need one minute.

Remove the pot from the heat, then pour a large glass of cold water over the peas and cover again.

Let them sit for 2-3 minutes and serve immediately.