Nice, but weird: That's MrsDrWho's considered review of the macaroni and cheese 'hand' pies from the new Taste.com.au magazine. I agree, they are quite nice, but like the rice and potato croquettes from Recipes to Riches, I'm not sure the mac'n'cheese belongs in a pastie. Because it is a pastie, not a pie.
These are quick to bake and would make a good weekend or school lunch. The 'pies' are also quite healthy, using reduced fat milk, hardly any cheese and short cut bacon. I circumvented this by using extra bacon, adding some Parmesan cheese and using real milk from a cow that lives 45 minutes away.
No fresh mozzarella was to be found in our supermarkets, so I bought some baby bocconcini and used those instead. I only needed 2.
I think most people would have the ingredients of the 'pies' (which in my mind I always say the same way as they do in Blackadder, for Mrs Miggin's Pie Shop) Or, you could just have macaroni cheese and bacon for lunch with a salad, which is what I did.
Mac'n'Cheese Hand Pies serves 4
- 1 cup dry macaroni pasta
- 1 tspn olive oil
- 5 shortcut bacon pieces, diced
- 15g butter
- 20g plain flour
- 3/4 cup reduced fat milk
- 35g or 1/3 cup grated cheddar cheese
- 4 sheets of puff pastry, partly thawed
- 30g or 1/3 cup grated fresh mozzarella cheese
- 1 egg, whisked
Preheat oven to 220*C (200 fan-forced) Grease and line two oven trays.
Heat the oil in a small saucepan and cook the bacon for 3-5 minutes, or until browned. Drain on kitchen paper.In the same saucepan, over a medium heat, melt the butter and add the flour. Stir to combine and then cook so it sizzles for about 1 minute. This cooks out the floury taste.
I heat the milk in the microwave before I add it to the pan. It is a bechamel, or white, sauce and the butter and flour makes a roux. Off the heat, slowly add the milk and stir like crazy as you do. The aim is to stir out any lumps that might form. As more milk is added, you can pour more quickly.
Place back on the heat and stir until the sauce boils and thickens. You will know it is ready if you can draw a line across the pan with the spoon or spatula, and it stays there. But once it boils, it's ready.
Cut 22cm circles from each sheet of pastry. It is a normal dinner plate, but anything that fits onto the pastry sheet works. Remember to remove the plastic backing!!! Sprinkle 1/4 of the mozzarella cheese on one half of the pastry, then 1/4 of the pasta mixture.
Fold the pastry over to cover the filling and fold and pinch the edges together. Brush with the eggm, and then bake for about 20 minutes. Swap and turn the trays half way through. The pastry should be nice and golden. And it is!!!