Cut the beef cubes into very small cubes with a sharp knife.
In a saucepan sauté the meat in the olive oil over a high flame for approximately 5-6 minutes. Add the finely chopped onions and sauté them well. Add the garlic and stir well.
Add the tomato puree and the sugar and stir for another 5 minutes.
Add the wine and let the alcohol evaporate. Add the water and simmer.
Cover the pan with its lid and let the mixture simmer for approximately 45 minutes until the meat is cooked well.
Add salt and pepper and the cumin. Remove from the stove and allow the mixture to cool down.
Add the fresh herbs and the cheese and mix well.
Butter an oven tray and sprinkle with flour. Open the puff pastry and spread it on the tin, place the filling on top and cover it with the second pastry sheet making sure that the surface is sealed.
With a brush cover the pastry surface with the beaten egg. Bake in a preheated oven at 200 degrees in the middle of the oven.
Following the first 10 minutes of baking, lower the temperature to 160 degrees and let the pie cook for around 50 minutes until the top of the pastry is golden brown and it detaches from the tray.