Macaroni Pie

Name: Macaroni Pie
Yield: Serves 6 to 8
Ingredients: 300 g (10 oz) plain flour; milk and free-range egg, beaten, or saffron-infused water for glaze (see p. 191); milk and free-range egg, beaten, or saffron-infused water for glaze (see p. 191); 200 g (7 oz) can petits pois, drained; 75 g (3 oz) Parmesan, grated; 2 mozzarella cheeses, drained and diced; 500 g (1 lb) lightly cooked turkey meat, shredded or diced; 3 boudin blanc or Italian sausages; 500 g (1 lb) macaroni; milk and free-range egg, beaten, or saffron-infused water for glaze (see p. 191); 300 g (10 oz) mushrooms, thinly sliced; 2 tablespoons each olive oil and butter; 2 tablespoons each olive oil and butter; 1 celery stalk, trimmed and finely sliced; 2 shallots, peeled and finely chopped; iced water; pinch of salt; 150 g (5 oz) butter, chilled and diced; 3 boudin blanc or Italian sausages; nutmeg; salt and pepper; salt and pepper; 2 sprigs tarragon; 1 bay leaf; 600 mls (1 pint) milk, hot; 2 tablespoons plain flour

Preparation info

Serves
6 to 8

Difficulty
Complex

Appears in

Modern Classics

By Frances Bissell

Published 2000

About

This pie is different from the Neapolitan pasticcio and the one described in Lampedusa’s The Leopard, and much more like the pasta pies of Modena and Bologna, using cream and mushrooms rather than meatballs and tomato sauce. You can, in place of the turkey, use chicken, chicken livers or game.

Ingredients

300 g (10 oz) plain flour
150 g (5

Main course

Method

Rub the flour and butter together to a crumb-like consistency, and stir in the salt and enough water to bind the pastry. Cover with clingfilm, and refrigerate until required.

To make the sauce, fry the shallots and celery in the olive oil and butter until the shallots are translucent. Add the mushrooms and herbs, and cook uncovered until the vegetables are soft. Stir in the