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April Forfar Farmers market recipe 2016

posted 20 Apr 2016, 06:08 by WeeCOOK Kitchen   [ updated 20 Apr 2016, 06:09 ]
Pig mac pies

100g Macaroni or penne pasta

60g of butter

60g flour

500ml of milk

120g grated cheese

Quarter of a teaspoon of English mustard or Dijon mustard

Worcester sauce optional

Salt & pepper

Packet of Puddledub pork bacon bits

Pie shells from your butcher


1. Cook the pasta in simmering salted water and then drain in a colander once ready and set aside. (This part can be done in advance). Bake the bacon bits on a tray in the oven at 180 degrees until they are cooked and slightly crispy.

2. Make the cheese sauce by gently heating the milk in a pan. Melt the butter in another saucepan and then add the flour and stir together allowing the flour to cook out in the butter.

3. Remove from the heat and gradually start adding the warm milk stirring it constantly until you have a smooth sauce. 

4. Add the mustard, a glug of Worcestershire sauce and 80g of the grated cheese to the white sauce; taste it and add seasoning. Once all the cheese has melted add the cooked pasta, a few handfuls of the cooked bacon and gently stir as the pasta heats up.

5. Place the Macaroni cheese in pie shells on a baking tray. Sprinkle with the rest of the cheese and then bake in the oven for 20-30 minutes at 190 degrees. Serve with a few more sprinkles of crispy bacon when the pies come out the oven.


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