2 tbsp olive oil
1kg oyster blade steak, chopped into 4cm pieces
plain flour, for dusting
2 shallots, finely chopped
1 chorizo, sliced
2 garlic cloves, finely chopped
1 long red chilli, finely chopped
2 tbsp oregano leaves, chopped
1 tsp smoked paprika
6 coriander roots, cleaned and finely chopped
½ cup sherry
800g chopped tomatoes
1 cup beef stock
1 tbsp brown sugar
1 x 375g frozen puff pastry
1 egg, lightly beaten
4 cobs of corn, kernels removed
1 garlic clove, finely chopped
1 cup single cream
coriander leaves, to serve
Heat half of the oil in a heavy-based saucepan over medium heat. Dust steak in flour and cook in batches for 3-4 minutes or until browned. Remove from the pan and set aside.
Add the remaining oil to the pan, with the shallots and chorizo, cook for 4-5 minutes or until the onion has softened. Add the garlic, chilli, oregano, paprika and coriander roots and cook for a further 2 minutes or until softened. Add the sherry. Return the meat to the pan with the tomatoes, stock, sugar, and season with salt and pepper. Bring to the boil, reduce heat to low and cook covered for 1½ hours or until the meat is tender. Remove lid and cook for a further 30 minutes or until the sauce has thickened. Cool completely.
Preheat the oven to 200°C. Spoon the beef mixture into a 5-cup capacity (1.25L) ovenproof dish. Roll out the pastry between two sheets of baking paper until 3mm thick. Cut pastry into 4cm strips, and overlap slightly on top of the pie. Press to seal the edges and trim excess pastry. Brush the pie with eggwash and bake for 30 minutes or until the pastry is golden and puffed.
Meanwhile, to make the creamed corn, place the corn, garlic and cream in a saucepan over medium heat, bring to the boil and cook for 4-5 minutes or until the mixture has reduced and thickened. Transfer to the bowl of a food processor and process until smooth. Top the corn with coriander leaves and serve with the pie.