![]() ![]() Season and whisk until smooth, returning to the heat briefly if necessary. Remove from the heat and add 200 grams of the cheddar. Cook over a gentle heat, adding the cream, then the milk in 3 lots, whisking until the sauce is thick and smooth. Heat the butter in a saucepan until melted. Add garlic and chilli flakes and cook for another 2 minutes. Heat the oil in a frying pan and cook the bacon and onion for 10 minutes until the bacon is coloured and the onion softened. Bake for 20-25 minutes.Equipment: Spray the base and sides of a 20cm springform cake tin very lightly with cooking oil spray and brush to coat the sides. Place your pie shells, whether free-standing or in a mould, on a sheet of greaseproof paper on a baking sheet. Heat your oven to 180☌ (356☏) for a fan/convection oven, 200☌ (392☏) conventional, gas 6. Spoon macaroni cheese into each pie shell and sprinkle generously with the remaining grated cheese. Let the sauce cool down before filling the pies. Give it a taste and add salt if it needs it, although most cheese is quite salty so you may not need to add extra. When it's all combined, add a bit more milk if it's too thick. Gradually add most of the grated cheese but leave a bit to sprinkle on the pies before baking. Stir it until it starts to thicken, then stir in the cream and mustard. Gradually add the milk (if you've done the infusion, remove the onion). Stir in the flour and cook for a minute or two. Start making the sauce as soon as you've got the pasata going. Stir it once of twice to stop it from sticking to itself. When it's boiling, add the macaroni and cook it for a minute less than the manufacturer's recommendation. Leave to infuse for 15-30 minutes.īring a pan of salted water to a rolling boil. This is entirely optional but if you want to do it, peel and roughly chop the onion. We start with a cheese sauce and I like a bit of an onion flavour infused into the milk. I like to use a mixture of mature cheddar and red Leicester, but you can use whatever cheese you like and is available - as long as it's proper cheesy tasting. Place the shells in the fridge to dry out for between 3 hours and three days. Roughly cut off the excess dough around the top - don't cut it right up to the rim at this stage. Try not to get any folds or creases in the pastry. Use a blob of spare dough to press the pastry right down into the bottom of the former. ![]() Now sprinkle a generous amount of flour on the pastry disc and lay it into a former, floured side down. Seriously, it'll be hard work, but the thinner you can get it, the better. Sprinkle flour on your worktop and roll some dough as thinly as you can. They should be 9-10mm (3½-4 inches) diameter, and 3cm (1¼ inch) tall. You'll need some kind of rings or ramekins to form your shells. If you want an easier life, you can bake the pies in their moulds. If you want to do it this way, let them firm up in the fridge for 2-3 hours, then ease them out of the mould, stand them on a plate and leave to dry, uncovered, in the fridge for 2-3 days. Traditional Scotch pie shells are rigid enough to be baked free-standing, without any mould or former. The pie bases (shells) need to be well-chilled, firmly set and a little dried-out before you can use them. ![]() The dough will be very dry, so you'll probably need to tip it out onto your worktop and knead it a bit until it comes together. Make a well in the centre and pour in half of the lard and water. In a large heat-resistant bowl, stir the salt into the flour. Pure, unadulterated comfort food.Ĭut the lard into small pieces, put them in a small saucepan with the water and slowly heat until all the lard has melted. Basically, you take a hard pastry shell (as used in Scotch pies), fill it with macaroni cheese and bake it. ![]()
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |