Ingredients:

40 ml olive oil

600 g rib eye steak, cut into small cubes

1 onion, chopped

1 celery stalk cut in small pieces

2 carrots cut into small cubes

2 potatoes, peeled chopped into small cubes

2 garlic gloves, finely chopped

500 ml beef stock

salt and pepper

5 ml corn flour

juice of 1/2 lemon

80 g parmesan cheese, grated

1 packet puff pastry

1 packet short crust pastry

1 egg beaten for brushing

Directions:

1. Heat oil in a large pan, add block steaks and braise till brown and set aside.

2. In the same pan, fry onion, celery, carrots, garlic till soft then bring back the meat to veg mix, add potatoes followed by beef stock and season with salt and pepper. Cover and simmer for 60-90 minutes until meat is tender. If the sauce is too thin add corn flour and stir it will thicken.

3. Transfer in a bowl and drain the remaining sauce and let it cool down. When the mixture is ready add lemon juice and parmesan cheese and mix well.

4. Heat oven 200 C, cut 6 big circle of puff to fit in muffin, press into muffin pan plus the filling, cut 6 circle of short crust pastry about cm in diameter place on the top of filling and seal. Brush with beaten egg and bake for 45-50 minutes. If you want you can make lattice for decorations.

Bon Appetit!