The recipe has two parts, the pastry and the filling. If you’re using jars/glasses to mould your pie cases instead then you may also need some baking paper and string to tie around them to help them hold their shape in the oven.
Recipe for macaroni pie plus#
We use these tins by Jamie Oliver to make our Scotch pies and they’re excellent, plus they’re really handy if you want to make small cakes or cheesecakes too! Small tins or something to mould the cases (about 10cm width).Things you’ll need to make this Scottish Macaroni Pie Recipe
Recipe for macaroni pie mac#
So we set about creating the perfect mac and cheese filling for our pies and even incorporated a variation or two for those looking for something a bit different. It’s perfect with nearly any sauce and you can make your macaroni to taste. The joy of a Macaroni pie, like the Scotch Pie, is that you can eat it on the go hot or cold and the filling doesn’t spill everywhere when you bite into it. There’s something about a homemade Macaroni pie that just tastes better! You can make the macaroni filling to your own taste and add all sorts of variations if you want to as well. Having found success with making our own traditional Scotch Pies however, we decided we could adapt that and make our own. Alas, it wasn’t to be.īut what about making your own Macaroni pie then? We had a bit of a hunt around for some Scottish Macaroni pie recipes, and we didn’t have too much luck. Thankfully the mash-up of a Scotch pie case filled with tasty Macaroni cheese, best made with a strong Scottish cheddar, is one that can be found across the country in bakeries, supermarkets, corner shops and cafes.Īt one point even the high street bakery Greggs sold them before they were discontinued in 2015, much to the outrage of the people of Scotland! This led to a nation-wide petition for their return that was even signed by prominent politicians. There are other versions of Macaroni pies made around the world, most notably in the Caribbean, but the Scottish Macaroni pie is different because it uses a pastry case, the same as a Scotch pie but without the lid. No one knows quite the when or where the Macaroni pie was invented, at best it seems to be a happy accident and what an accident it is! The why though is obvious, it’s cheesy and crumbly and delicious! Remove from the oven and leave to stand for 10 minutes before serving.The origins of the Scottish Macaroni pie are somewhat of a mystery, but that doesn’t mean that it’s a recipe that’s regarded as anything less than intrinsically Scottish. Pinch the edges to seal tightly, enclosing Roll out the remaining pastry disk to form a lid for the pie. Repeat the process you have used up all the ingredients. Cover with a layer of the remaining meat sauce, followed by a layer of the bechamel sauce. Spoon a layer of macaroni over the bottom of the dough on the bottom of the springform pan. water until they are only just tender and still firm to the bite. Line the pan with it.Ĭook the macaroni in a large pot of boiling. Roll out two-thirds of the pastry dough into a round large enough to line the bottom and sides of the springform pan. Grease a 9½ inch diameter springform pan with the remaining butter and sprinkle with the breadcrumbs.
Prepare the bechamel sauce according to your favorite recipe. Pour in the wine and cook until it has evaporated.Īdd the sieved tomatoes and season with cinnamon, nutmeg, salt, and pepper. Add the veal and chicken livers, then brown, stirring all the time. To prepare the meat sauce, melt the butter, in a heavy-bottomed pan. Mix the egg yolks in with a fork, then work briefly by hand, just enough to amalgamate the mixture. The mixture will look like very fine breadcrumbs. Rub the butter into the flour, work quickly using the tips of your fingers. Sift the flour into a large mixing bowl and stir in a dash of salt and the sugar. Salt and freshly ground pepper to taste.Macaroni Pie Ferrara-Style Yield: serves 4 to 6 Ingredients: For the pastry: It is worth the effort.Īh, besides all the ingredients you see below, you’ll also need two cups of bechamel sauce. This complex pie dates from holiday feasts in the Renaissance in Northern Italy. I think it was two decades before I ever, ever looked a mac-and-cheese in the face again. She was not a “from scratch” kind of cook so I saw a lot of boxes with labeled Kraft. Friday night at home, my mother was only mac-and-cheese. I ate at public school but, in deference to Catholics, they served only fish-sticks mac-and-cheese.
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