Defrost the puff pastry dough at room temperature for 2 hours or overnight in the refrigerator. The dough should be flexible but still feel cold to the touch.
Prepare the vegetables: Finely chop the onion; peel the carrots, potatoes, and sweet potatoes, then cut them into 1 cm cubes.
Melt the butter with the oil in a pan over high heat. Add the rosemary sprig and the veal cubes, then sauté 4-5 min until they are golden-coloured. Add the onion and sauté 3-4 min until it is translucent. Remove the rosemary, then stir in the mustard and broth. Season with salt and pepper to taste. Bring the liquid to a boil, then lower the heat, cover and simmer 1 h.
Add the carrots and potatoes, bring the liquid to a boil, cover and simmer 20 min. Add the sweet potatoes and continue to simmer 10 min, until the vegetables are cooked al dente. Stir in the chopped chives, then transfer the mixture to a baking dish.
Preheat the oven to 205°C/400°F.
On a lightly floured board, using a rolling pin, roll out the puff pastry wide enough to cover the baking dish. Place the pastry on top of the veal and vegetable mixture. Make a small hole (about 1,5 cm) in the centre of the pastry to allow the steam to escape. For a more golden colour, brush the pastry with beaten egg (optional).
Bake in the middle of the oven for about 30 min until golden. For a nice golden-brown crust, turn on the top broiler for the last 2 min (but do not let it burn!). Serve.
The veal and vegetable mixture may be prepared a few days ahead. It can then be covered with the puff pastry and cooked in the oven before serving.
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