Edible Monterey Bay

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stoutCourtesy of AQUA TERRA Culinary in Pacific Grove


  • 2¼ cups all-purpose flour
  • 7 ounces cold, unsalted butter
  • 3 ounces water
  • 1 teaspoon salt

Sift flour and salt into bowl. Cut cold butter into pea-sized pieces. Add water and mix until just absorbed. Shape into a loose ball. Scrape onto counter and fold onto itself 10 times, patting down in between to create layers. Chill at least 1 hour.


  • 2½ pounds beef cheek or boneless beef short rib, cut into 2-inch cubes
  • 5 cups beef stock
  • 1½ cups English Ales’ Black Prince Porter
  • 2 medium yellow onions, medium diced
  • 2 carrots, peeled and medium diced
  • 3 stalks celery, medium diced
  • 4½ ounces cremini mushrooms
  • 6 sprigs thyme
  • 3 sprigs rosemary
  • ½ cup all-purpose flour
  • ½ stick butter
  • 3 tablespoons canola oil
  • Salt and pepper to taste
  1. Preheat oven to 350° F.
  2. In a heavy-bottomed pot or Dutch oven, heat the oil on medium-high heat until it sheets in the pan. Season the beef with salt and pepper and sear until golden brown. Remove the meat from the pan. Sweat the onions, carrots and celery until the onions are translucent but haven’t gained any color.
  3. Place the meat back in the pot. Cover with the stock and beer. Bring to a simmer. Pull the leaves from the herb sprigs and chop finely. Add these to the simmering pot. Cover the pot with a lid and place it in the oven for 2½ hours.
  4. Melt the butter in a saucepan, and add the flour to make a roux. Cook on low for about 5 minutes. Remove the pot from the oven. Check the meat—it should be fork tender.
  5. Strain the meat and vegetables from the liquid, reserving the liquid to make into gravy. Place the liquid in the pot back on the stove and bring to a simmer. Add half of your roux to the liquid and whisk, allowing the gravy to thicken. Add additional roux until you reach your desired gravy consistency.
  6. Fold the beef and vegetables back into the gravy. Season with salt and pepper while the mixture is still warm. Cool the mixture.


  • 1 pint fresh English peas, shelled
  • 1/3 stick butter
  • Salt and pepper to taste
  1. Bring a large pot of salted water to a boil. Simmer the peas in the water until very soft. Shock the peas in ice water. Puree the peas in a food processor.
  2. Roll out the pie dough to a thickness of ¼ inch. Butter a muffin tin. Find a ring cutter just a bit larger than the top of the tin and cut out tops for the pies. Lay the rest of the dough over the tin (you may need to re-roll the dough to keep from having holes from the cut-out pie tops). Gently press the dough into the cups to form the crust of the pies. Cut around the cups to create the individual pies, and remove excess.
  3. Fill the pies ¾ of the way to the top of the muffin tin with the cold pie filling. Beat one egg and with a pastry brush, brush the edge of the crust with it to create a seal. Lay the cut-out pie tops over the edge of the crust and crimp between thumb and forefinger to seal the pie. Cut a slit in the top of the pie to allow the steam to vent. Brush the top of the pie with the remaining egg. Bake in a 350° F oven for 45 minutes.
  4. Gently turn out of pans and allow to cool on a cooling rack. Warm the pea puree with the butter and season with salt and pepper. Serve with an English Ales’ Black Prince Porter.

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At Edible Monterey Bay, our mission is to celebrate the local food cultures of Santa Cruz, San Benito and Monterey Counties, season by season.