Heat oil in a large, heavy frying pan and brown the meat.
Add the onions and sauté until tender.
Season well with salt and pepper and add the bay leaf.
Add the stock, bring to the boil, cover and simmer for about 1 1/2 hours until the meat is tender.
Add the vegetables, tomato paste and sugar.
Bring to the boil once more and simmer until the vegetables are tender.
Remove the bay leaf.
If necessary, thicken the sauce with a paste made with cake flour and water.
Leave to cool.
Preheat oven to 200 °C and grease 8 small aluminium tartlet or muffin tins.
Roll out the pastry until slightly thinner and line the tins so the pastry hangs over the sides.
Spoon the cooled filling into the tartlet shells and fold the pastry over the filling.
Bake for 10 minutes, reduce the temperature to 180 °C and bake for another 30 minutes or until golden brown.
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