Heat the olive oil in a large heavy-bottomed saucepan over medium-high heat. Salt the meat well and fry in batches until browned. Set the meat aside. prep

Lower the heat to medium-low. Finely chop the onion and fry it in the leftover fat with another pinch of salt for 6-8 minutes, until softened. prep

Peel and crush the garlic cloves and add them to the pan, cooking for 1 more minute until fragrant. prep

Stir in the tomato paste and cook for 1-2 minutes until slightly caramelized. prep

Add the chopped tomatoes and cook for a few more minutes until they begin to break down. Stir in the dried marjoram. prep

Pour in the wine and reduce it by half. Then add 200ml water, turn up the heat to bring the filling to a boil. Reduce heat to low and cover. Simmer for 1 hour, until the meat is tender. mix

Roughly chop the parsley and mint, then stir them into the cooled pie filling, along with the uncooked rice. Let the filling cool to room temperature. prep

Check the seasoning of the cooled filling and adjust with salt and pepper if necessary. prep

Preheat the oven to 180°C (350°F) and butter a 22cm (9-inch) square baking dish. prep

Divide the puff pastry block into two portions, one slightly smaller than the other for the lid. assemble

On a floured surface, roll out the larger pastry block to a square large enough to line the baking dish, leaving at least ½ inch above the filling. Use the larger pastry to line the dish. assemble

Lightly beat the egg and brush the exposed edges of the pastry. Sprinkle the grated cheese evenly over the filling. assemble

Roll out the smaller portion of pastry and place it over the pie, pressing the edges to seal. Trim any excess. Brush the top with egg wash and cut two small slits for steam to escape. bake

Bake for 1 hour until the pastry is golden and crispy. Allow the pie to rest for 15 minutes before cutting and serving. bake