Ingredients:

-rests of pastas nature or in the butter
-1 puff paste
-200 gr of steacks chopped
-100 gr of small peas
-1 onion
-1 clove of garlic
-1 box of tomato puree
-thyme
-salt
-pepper

Return the steack chopped in the oil.
To cut the onion and the garlic in small strips and to add them to the meat. Let cook 10mn.
Then to add the small peas, the thyme, to salt, to pepper.
In a mug, mix the tomato puree with some water and to add it in
meat. Reduce during 15 mn.
To spread the dough in a high mould. To drill it with the teeth of a fork.
To mix the rest of pastas with the sauce and to pour it on the puff paste.
To strew with worn Swiss cheese and put in the oven.

Oven 180 ° / 45mn .