Heat Grace Vegetable Oil in a skillet and use to saute the chopped garlic, onion and escallion. Mix in the green and red peppers and the blanched carrots.
Fold in the cooked and deboned oxtail, all purpose seasoning, black pepper and the Grace Tomato Ketchup.
Mix in the boiled and drained Grace Macaroni.
Spoon the mixture into custard cups or 8 ounce soup bowls.
Roll out the puff pastry/short crust pastry and cut into strips 6 inches long and 1/4 inch thickenss. Arrange three pastry strips across the surface of the cup and overlap with an additional three strips. Seal the ends usiing a little cold water.
Bake in a preheated oven 180°C (350°F) for 15 minutes or until the pastry is lightly browned.