Macaroni pie (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 (mac and cheese) and then baked.

Macaroni pie (Scottish)

Servings:	Serves 4
Calories per serving:	1100
Ready in:	1 hour 45 minutes
Prep. time:	30 minutes
Cook time:	1 hour 15 minutes
Difficulty:
Recipe author:	Chef
First published:	6th July 2014

Random recipe review Contents were lovely 3/5 Pastry was a bit too greasy for me Jerry

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• two portions of hot water crust pastry
• half a portion of basic macaroni cheese

Mise en place

• Preheat the oven to 180° C (350° F - gas 4), [fan oven 160° C & reduce cooking time by 10 mins per hour]

Method

1. Divide the pastry into 8 pieces
2. Reserve about a sixth of each piece for a lid, roll this out flat
3. Mould each of the pieces into cases, using your fingers
4. Fill with the macaroni cheese mix and cover with the lid
5. Sprinkle a little extra cheese on top and bake for 15 minutes at 180° C (350° F - Gas 4).

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.

Visitor's tip for making hot-water crust pastry

You want to make the pie crust with as cold water as possible. The dough should also be worked together as quickly as possible, not to generate to much heat.

Leave to rest in the fridge for 30 min before rolling it out. --Siri-Ann

See also

• West Indian macaroni pie
• Hot water crust pastry
• Melton Mowbray style pork pie

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