I made these little macaroni cheese pies a little while ago. I wanted to create a homely version of those you find at this High Street low cost bakery in the U.K, especially in Scotland.
Its not that far removed from the Caribbean 'Mac'n'Cheese, except in Scotland, the macaroni pie is made from hot water crust pastry, that is filled with macaroni cheese and then baked in the oven. I'm not that keen on them, but I have to admit that whenever the hunger pangs strike and I am near this bakery, I would indulge in them for two reasons. They are cheap and cheerful - value for money, and secondly, this was the best of a bad batch in the way of vegetarian options The other being a greasy cheese and onion pastry that lacked onions; or a cold congealed pizza slice.
Anyway, a couple of months ago, I thought I'd have a go at making my own version of the Scottish Macaroni Pie. Although I was happy with my pies. The filling was creamy and the cheesy topping golden crisp, they were far from perfect.
for hot water crust pastry and the other is below, but be warned this recipe still needs improving.
For the macaroni pie pastry crust
Makes about 12
200g plain flour
¼ teaspoon salt
140g butter, chopped into cubes
1 egg yolk
60ml cold water
In a large bowl, combine the flour and salt. Then add in the cubed butter and rub in with flour until the mixture begins to resemble coarse breadcrumbs. Then gently add in the egg yolk and enough water to make a dough. Knead the dough on a floured surface until smooth. Wrap in cling film and chill in the fridge for 30 minutes.
Now make the macaroni cheese filling
Fills about 12 individual pastry cases
1 medium onion, peeled and sliced
75g plain flour
200g cheddar cheese, grated, plus extra for topping
salt and ground pepper
250g macaroni pasta
Melt butter in a saucepan, add the chopped onions, cook gently until soft.
Stir in the flour and cook for a minute, then gradually add the milk, whisking all the time and then whisk in about three-quarters of the cheese and allow to melt into the sauce. Season to taste.
Cook the pasta according to packet instructions with a teaspoon of salt until soft.
Drain and then stir into cheese sauce. Set aside while you roll out the pastry.
Lightly grease a 12 muffin pan. Then roll out pastry dough thinly on floured surface. Then using a cookie cutter measuring about 3½ - 4 inch rounds and cut out 12 rounds. Gently press these pastry cases into the greased muffin pan.
Then spoon the cooled macaroni filling into the pastry cases and sprinkle them with the remaining cheese.
Bake in oven Gas mark 6 for 20 - 25 minutes until golden. Allow to cool before removing from the tin and serving.