Macaroni pies recipe
 This Scottish mash-up of rich macaroni cheese in a pie crust is the ultimate comfort food. The macaroni cheese is extra saucy so it doesn't dry out in the oven. 400g/14oz plain flour, plus extra for dusting2 tsp salt200g/7oz cold butter, cubed3 tbsp ice cold water 2 free-range egg yolksvegetable oil, for greasing 400g/14oz plain flour, plus extra for dusting 2 tsp salt 200g/7oz cold butter, cubed 3 tbsp ice cold water 2 free-range egg yolks vegetable oil, for greasing 500g/1lb 2oz dried macaroni 50g/1¾oz butter3 tbsp vegetable oil2 tbsp plain flour300ml/10fl oz full-fat milk 250g/9oz mozzarella, grated250g/9oz Scottish cheddar, grated, plus 150g/5½oz (optional)100g/3½oz Parmesan, grated1 tbsp Dijon mustard100ml/3½fl oz creamfreshly ground black pepper 500g/1lb 2oz dried macaroni 50g/1¾oz butter 3 tbsp vegetable oil 2 tbsp plain flour 300ml/10fl oz full-fat milk 250g/9oz mozzarella, grated 250g/9oz Scottish cheddar, grated, plus 150g/5½oz (optional) 100g/3½oz Parmesan, grated 1 tbsp Dijon mustard 100ml/3½fl oz cream freshly ground black pepper Method To make the pastry cases, sieve the flour and salt into a large mixing bowl and mix until well combined. Rub the butter into the flour using your fingertips until the mixture resembles rough breadcrumbs. Add the cold water and egg yolks and continue mixing with your fingertips until combined. Form into a ball of dough, wrap with cling film and chill in the fridge for 20 minutes – this will make the dough easier to work with.Meanwhile, make the macaroni cheese filling. Cook the pasta in a saucepan of boiling, salted water. Cook for 2 minutes less than the packet instructions and drain thoroughly. Set aside. Place a non-stick frying pan over a low-medium heat. Add the butter and oil and cook until melted. Add the flour and gently whisk into the butter and oil. Cook out for at least 2–3 minutes to make a roux. Add about 100ml/3½fl oz milk, continually whisking into the roux. Once completely combined, add the rest of the milk and continue stirring to make a smooth sauce. Add all of the cheeses and the mustard and whisk into the sauce. Cook until the sauce thickens and the cheese has fully melted. Add the cream and mix into the sauce. Season with salt and pepper. Stir in the macaroni and leave to cool completely.Unwrap the dough and lightly dust a rolling pin with flour. Roll the dough to a 1.5cm/½in thickness. Use a 16cm/6¼in round cutter to cut out four discs. Lightly grease four 220ml/8fl oz pudding moulds with the vegetable oil. Press the pastry discs into the moulds and use your fingers to press the pastry up the sides of the moulds. Chill for 30 minutes.Preheat the oven to 200C/180C Fan/Gas 6. Put the pudding moulds on a baking tray. Fill each one with the macaroni cheese, then top with more cheddar, if you like. Bake for 30–40 minutes until the pastry is cooked, the macaroni cheese is bubbling and the cheddar is golden brown. Serve immediately. To make the pastry cases, sieve the flour and salt into a large mixing bowl and mix until well combined. Rub the butter into the flour using your fingertips until the mixture resembles rough breadcrumbs. To make the pastry cases, sieve the flour and salt into a large mixing bowl and mix until well combined. Rub the butter into the flour using your fingertips until the mixture resembles rough breadcrumbs. Add the cold water and egg yolks and continue mixing with your fingertips until combined. Form into a ball of dough, wrap with cling film and chill in the fridge for 20 minutes – this will make the dough easier to work with. Add the cold water and egg yolks and continue mixing with your fingertips until combined. Form into a ball of dough, wrap with cling film and chill in the fridge for 20 minutes – this will make the dough easier to work with. Meanwhile, make the macaroni cheese filling. Cook the pasta in a saucepan of boiling, salted water. Cook for 2 minutes less than the packet instructions and drain thoroughly. Set aside. Meanwhile, make the macaroni cheese filling. Cook the pasta in a saucepan of boiling, salted water. Cook for 2 minutes less than the packet instructions and drain thoroughly. Set aside. Place a non-stick frying pan over a low-medium heat. Add the butter and oil and cook until melted. Add the flour and gently whisk into the butter and oil. Cook out for at least 2–3 minutes to make a roux. Add about 100ml/3½fl oz milk, continually whisking into the roux. Once completely combined, add the rest of the milk and continue stirring to make a smooth sauce. Place a non-stick frying pan over a low-medium heat. Add the butter and oil and cook until melted. Add the flour and gently whisk into the butter and oil. Cook out for at least 2–3 minutes to make a roux. Add about 100ml/3½fl oz milk, continually whisking into the roux. Once completely combined, add the rest of the milk and continue stirring to make a smooth sauce. Add all of the cheeses and the mustard and whisk into the sauce. Cook until the sauce thickens and the cheese has fully melted. Add the cream and mix into the sauce. Season with salt and pepper. Stir in the macaroni and leave to cool completely. Add all of the cheeses and the mustard and whisk into the sauce. Cook until the sauce thickens and the cheese has fully melted. Add the cream and mix into the sauce. Season with salt and pepper. Stir in the macaroni and leave to cool completely. Unwrap the dough and lightly dust a rolling pin with flour. Roll the dough to a 1.5cm/½in thickness. Use a 16cm/6¼in round cutter to cut out four discs. Lightly grease four 220ml/8fl oz pudding moulds with the vegetable oil. Unwrap the dough and lightly dust a rolling pin with flour. Roll the dough to a 1.5cm/½in thickness. Use a 16cm/6¼in round cutter to cut out four discs. Lightly grease four 220ml/8fl oz pudding moulds with the vegetable oil. Press the pastry discs into the moulds and use your fingers to press the pastry up the sides of the moulds. Chill for 30 minutes. Press the pastry discs into the moulds and use your fingers to press the pastry up the sides of the moulds. Chill for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Put the pudding moulds on a baking tray. Fill each one with the macaroni cheese, then top with more cheddar, if you like. Bake for 30–40 minutes until the pastry is cooked, the macaroni cheese is bubbling and the cheddar is golden brown. Serve immediately. Preheat the oven to 200C/180C Fan/Gas 6. Put the pudding moulds on a baking tray. Fill each one with the macaroni cheese, then top with more cheddar, if you like. Bake for 30–40 minutes until the pastry is cooked, the macaroni cheese is bubbling and the cheddar is golden brown. Serve immediately.