Chef's Choice: Dave Currie 

click to enlarge ARTISTIC ANGLER Dave Currie, the executive chef at Whistler's Pan Pacific hotels, is a multi-talented culinary pro who likes to fish and paint when he isn't managing the hotel kitchen.
  • ARTISTIC ANGLER Dave Currie, the executive chef at Whistler's Pan Pacific hotels, is a multi-talented culinary pro who likes to fish and paint when he isn't managing the hotel kitchen.

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2 tbsp (30 ml) HP sauce

2 tsp (10 ml) worcestershire sauce

1 sprig fresh thyme

1 sprig fresh rosemary

1 bay leaf

2 tsp(30 ml) salt

1 tsp (10 ml) freshly ground black pepper

1 sheet frozen puff pastry, thawed

1 egg beaten with 1 tbsp water

Method

Preheat the oven to 400F (200C)

Heat oil in a large saucepan over medium — high heat. Add the Beef cubes in batches, browning each well on all sides, about five minutes. Be sure not to crowd the pan or the beef won't brown well. Transfer the beef to a bowl and set aside.

Add the onion to the pan and cook over medium heat, stirring often, until tender, about five minutes. Add the mushrooms, carrot, celery and garlic and cook until the vegetables are tender and any liquid given off by the mushrooms has evaporated, five to seven minutes.

Return the beef to the pan. Sprinkle the flour over and stir to evenly mix. Add the demi glaze, Guinness, HP sauce, worcestershire sauce, thyme, rosemary, bay leaf, salt and pepper. Stir well to mix. Bring to a low boil over medium–high heat, then reduce the heat to low, cover the pan, and simmer gently until the meat is tender, 30 to 40 minutes. Taste the mixture for seasoning, adding more salt or pepper if needed.

Spoon the beef mixture into four to six ovenproof bowls, discarding the herb sprigs and bay leaf as you go. Cut puff pastry into rounds just a bit larger than the circumference of the bowls. Arrange the rounds on top of the bowls, pressing gently on the edges to seal. Brush the surface of the dough with the beaten egg mixture. Set the bowls on a baking sheet and bake until the pastry is puffed and lightly browned, about 10 minutes.

Let cool for a few minutes before serving. Serve with a sprig of fresh rosemary for garnish.

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