INGREDIENTS.

1 kg Topside steak
2 carrots
4 celery sticks
2 onions
500ml tomato sauce
200ml Olive oil
Salt
Pepper
Bay leaf
300ml Red Wine
Puff Pastry

METHOD.
Cut the beef into cubes

Add the veges to a hot pot with Olive oil, and stir until caramelised, then add beef. Season with salt, pepper and bay leaf.
Brown the meat, then add the red wine.

Let the Red wine reduce, then add tomato sauce.

Cover and cook for 2 hours.

Cut the puff pastry into circles. Add the mixture to the centre of the pastry, then cover with another circle of pastry, and brush with butter.

Score the pastry, then bake in 180 degree oven for 20 minutes.