In a wide saucepan and over low heat, heat the olive oil and saute the minced meat over medium heat, for approx. 5-6 min, spreading it with a ladle and breaking the lumps.

Add the onion, garlic and leek, and saute them for another 3 min; quench them with the wine. Leave them until the alcohol evaporates and then add the tomato paste, carrot, sugar, salt, pepper, cinnamon, nutmeg, pimento and enough water to cover the minced meat.

Cover the minced meat and simmer for approx. 20 min, until it absorbs all its juices and only retains its oil. Leave the mixture to cool down for a little. Add all the cheese and eggs, slightly beaten, and stir very well.

Oil the bottom and sides of a 30cm baking pan; oil very well and lay 5 pastry sheets covering the entire baking pan surface. Add the minced meat mixture and cheese. Oil very well and cover with the remaining sheets. Oil the sheets very well, carve the pie in pieces and sprinkle a little water on top with your fingers; bake in a preheated oven at 180°C for approx. 40-50 min, until golden brown.