![]() ![]() Small tins or something to mould the cases (about 10cm width).Things you’ll need to make this Scottish Macaroni Pie Recipe 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! ![]() Serve immediately.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. Bake for 30–40 minutes until the pastry is cooked, the macaroni cheese is bubbling and the cheddar is golden brown. Fill each one with the macaroni cheese, then top with more cheddar, if you like. Press the pastry discs into the moulds and use your fingers to press the pastry up the sides of the moulds. Lightly grease four 220ml/8fl oz pudding moulds with the vegetable oil. Use a 16cm/6¼in round cutter to cut out four discs. Unwrap the dough and lightly dust a rolling pin with flour. Stir in the macaroni and leave to cool completely. Cook until the sauce thickens and the cheese has fully melted. Once completely combined, add the rest of the milk and continue stirring to make a smooth sauce.Īdd all of the cheeses and the mustard and whisk into the sauce. Add about 100ml/3½fl oz milk, continually whisking into the roux. Cook out for at least 2–3 minutes to make a roux. Add the flour and gently whisk into the butter and oil. Add the butter and oil and cook until melted. Place a non-stick frying pan over a low-medium heat. Cook for 2 minutes less than the packet instructions and drain thoroughly. ![]() Cook the pasta in a saucepan of boiling, salted water. Meanwhile, make the macaroni cheese filling. Form into a ball of dough, wrap with cling film and chill in the fridge for 20 minutes – this will make the dough easier to work with. Rub the butter into the flour using your fingertips until the mixture resembles rough breadcrumbs.Īdd the cold water and egg yolks and continue mixing with your fingertips until combined. To make the pastry cases, sieve the flour and salt into a large mixing bowl and mix until well combined. ![]()
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