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Mac 'n' cheese hand pies
Mac 'n' cheese hand pies
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
"Two beloved dinners in a crispy package."
Ingredients:
  • 145g (1 cup) dried macaroni pasta
  • 4.60 gm olive oil
  • 5 shortcut bacon rashers, chopped
  • 15g butter
  • 20g plain flour
  • 185ml (3/4 cup) reduced-fat milk
  • 35g (1/3 cup) coarsely grated cheddar
  • 4 sheets puff pastry, partially thawed
  • 30g (1/4 cup) coarsely grated fresh mozzarella
  • 1 egg, lightly whisked
  • Mixed salad leaves, to serve
Instructions:
  • Preheat oven to 220°C/200°C fan forced. Boil pasta in salted water until perfectly al dente. Drain the pasta.
  • Heat oil in a small saucepan over medium heat. Cook bacon, stirring, for 2-3 minutes until golden. Drain on paper towel.
  • - Melt butter in a saucepan until it foams. Stir in flour and cook for 1 minute until bubbly. Remove from heat. Gradually whisk in milk until smooth. Heat over medium, stirring until the sauce thickens. Add cheddar, season with your favorite spices, and mix in the pasta and bacon. Enjoy!
  • Cut a 22cm circle from each sheet of pastry using an upturned plate. Sprinkle mozzarella on one half of each pastry disc and top with pasta mixture. Fold pastry over the filling, crimp edges, and brush with egg. Make a small slit on the top of each pie with a sharp knife. Place on 2 lined baking trays and bake for 20 minutes or until golden, swapping trays halfway through. Serve with salad leaves.

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