Printable page 
Difference between revisions of "Macaroni pie (Scottish)"
m (Text replace - "__NOTOC____NOEDITSECTION__ {|| align="CENTER" style="width:98%; cellspacing=3" |-valign="top" |width="100%" bgcolor="#FAF5FF" style="border-style:solid;border-width:1px;padding:1em;padding-top:0;"| <div style="float:thumb|right|300px;mar) |
|||
| Line 1: | Line 1: | ||
| − | + | <!--div-cut--> | |
| − | + | ||
| − | + | ||
| − | + | ||
| − | + | ||
[[Image:Macaroni pies.jpg|300px|thumb|right|Macaroni pie]] | [[Image:Macaroni pies.jpg|300px|thumb|right|Macaroni pie]] | ||
==About macaroni pies (Scottish)== | ==About macaroni pies (Scottish)== | ||
Revision as of 18:34, 19 November 2011
About macaroni pies (Scottish)
A Scottish macaroni pie, as opposed to a West Indian macaroni pie is a pie case made from hot water crust pastry, that is filled with macaroni cheese and then baked.
Recipe for Scottish macaroni pie
I have been struggling for a while to obtain a recipe for a Scottish macaroni pie, without much luck. Bearing in mind that I have never tasted one, the following may be a close approximation.
I made two portions of hot water crust pastry, hand moulded it into 8 not 12 pie cases, blind baked these for 20 minutes at 180° C (350° F - Gas 4), made half a portion of basic macaroni cheese and used it to fill the pie cases. Sprinkled a little extra cheese on the top and baked these for 15 minutes at 180° C (350° F - Gas 4).
I have to say that I found the hot water crust pastry unbelievably greasy and not very nice at all. I will repeat the experiment using shortcrust pastry, which may not be authentic but will probably be nicer. </div> |}
