Ménage a Trois du Boeuf and Potato Puree

2 beef cheeks, trimmed (approx. 400gm each)

2 carrots

1 large onion

2 stalks celery

1 garlic head, halved through the middle

flour for dusting

bottle good red wine

1 litre quality beef stock

1 tablespoon veal glace

Rosemary and thyme sprigs

Olive oil

salt and pepper

4 sheets tunisian "brik" pastry

400g cooked oxtail meat

Finely diced onion , garlic , carrot , sauteed

1 egg , beaten

Thyme

Vegetable oil

Approx. 6 desiree potatoes

1 cup milk

25 grams butter

salt

pepper