We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies. Our cookie policy.
Pastitsio
0 Likes
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 80 minutes
Explore the savory delight of Pastitsio, a delectable Greek pie.
Ingredients:
56.88 gm olive oil
2onions, finely chopped
2carrots, finely chopped
4garliccloves, crushed
1 kg 3 star beef mince
3 x 400g cansdiced tomatoes
20.00 ml dried oregano leaves
7.50 gm brand ground cinnamon
3 tsp brand ground allspice
400g rigatoni pasta
45g butter
386.25 gm milk
Pinch of ground nutmeg
1egg yolk
250.00 ml shreddedpizza cheese
Instructions:
In a large saucepan over medium heat, warm 1 tablespoon of oil. Sauté the onion, carrot, and garlic for about 5 minutes until softened. Transfer them to a bowl. Then, in the same pan over high heat, add another tablespoon of oil. Brown the mince in 2 batches, breaking up any lumps, for about 5 minutes. Add back the onion mixture and beef to the pan. Mix in tomatoes, oregano, cinnamon, and allspice. Season with salt and pepper. Cover and simmer over low heat for 10 minutes. Remove half of the mixture to a bowl to cool and freeze (see tip).
While the rigatoni cooks in a large saucepan of salted boiling water according to packet directions, drain and return it to the pan. Add the rest of the oil, season, and toss to coat evenly.
In a saucepan over low heat, melt butter. Stir in flour and cook for 2 minutes. Slowly whisk in milk until smooth. Increase heat to medium and cook for 5 minutes until sauce thickens. Remove from heat, season with nutmeg, then whisk in egg yolk once slightly cooled.
Preheat the oven to 200C or 180C fan. Divide the mince mixture evenly into six greased 1 1/2 cup ovenproof dishes. Top with the remaining mince mixture, followed by the white sauce and cheese. Bake for 20-25 minutes until golden. Allow to rest for 5 minutes before serving.