Put the flour into a bowl with a pinch of salt.
Put the clarified butter, milk and water into a pan and bring to the boil.
Pour on to the flour and mix to a smooth dough with a wooden spoon.
Leave to cool slightly.
Finely dice the veal.
Peel, halve and slice the shallots.
Wash the herbs, shake dry, pick off the leaves and chop finely.
Lightly brown the veal and shallots in the clarified butter and season with salt and pepper.
Add the strained tomatoes and boil to reduce by half.
Add the red wine, cover and braise for about 30 minutes.
Stir the prepared herbs into the ragout.
The sauce should be very thick by the end, cook without a lid for a while if necessary.
Knead the dough well, then roll out thinly and cut out 10 circles approximately 12 cm in diameter and 10 circles approximately 8 cm in diameter.
Press the larger circles into the spaces in the muffin tin, so that they fill the spaces and extend slightly over the edges.
Spoon a little of the veal ragout into each, cover with the smaller pastry circles and press the edges together.
Whisk the egg yolks with 15 ml water, brush the lids and sprinkle with sunflower seeds.
Bake on the bottom shelf of a preheated oven (200°C) for about 30 minutes, until golden brown.