Cheesy macaroni pie with sweetcorn
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Ingredients
- 500g puff pastry block
- flour, for dusting
- 250g frozen (and defrosted) sweetcorn, or tinned
- 250ml soured cream
- 100g mature cheddar, grated, plus a little finely grated for the top
- 50g macaroni
- small bunch parsley, finely chopped
- 4-5 sweet pickles, chopped
Method
- STEP 1
Cut the block of puff pastry in half and roll out one side to fit a deep 24-25cm tart tin or pie dish – the pastry will be very thin which will stop it puffing up inside the pie. Drape it over the sides of the tin but don’t trim it yet. Chill.
- STEP 2
Mix the sweetcorn with the soured cream and cheese. Cook the macaroni for 2 mins less than instructed on the pack. Drain well and add to the sweetcorn mixture with the parsley and pickles. Mix well.
- STEP 3
Heat the oven to 220C/200C fan/gas 7 and put a baking sheet into the oven. Spoon the mixture into the tin and level the top. Brush the edge of the pastry with water. Roll out the second piece of pastry and use it to cover the tin. Press down on the edges of the tin to break through both layers of pastry so any excess falls away. Use your finger to push the pastry gently into the tin around the edges – it will rise up again as it cooks. Sprinkle the extra cheese over the top and make three holes in the pastry to let out the steam.
- STEP 4
Bake for 40-45 mins or until the top is risen and golden all over, and the pastry looks cooked through. Leave to sit for 10 mins before cutting into slices.
