Pastichio-Macaroni Pie

May 15, 2011 | | Food | Main Dishes | Recipes

Pastichio-Macaroni Pie

Recipe submitted by: Stacey Fokas ( Visit Website )

Serves

4 - 6

Type

Main

Ingredients

Filling

  • 1½ lb (700 g) ground lamb or sirloin
  • 2 onions, chopped
  • 2 or 3 garlic cloves, chopped
  • Sunflower oil, for frying
  • Sea salt and pepper
  • 3–4 tomatoes, finely chopped
  • 1 cup white wine
  • 2 lb (900 g) penne
  • ¼ cup sunflower oil
  • 1½ cups toasted cornflake crumbs, seasoned with chopped fresh parsley, thyme, salt and pepper
  • 3 eggs, beaten

Béchamel sauce

  • 6–7 tbsp sunflower oil
  • 7–8 tbsp flour
  • 4 cups plain soya milk
  • Sea salt and pepper
  • 2 egg yolks

Instructions

  1. Preheat oven to 400°F.
  2. Sauté meat, onions and garlic in a little oil until meat has browned.
  3. Season with salt and pepper.
  4. Add finely chopped tomatoes to the meat mixture.
  5. Add wine and simmer until liquid is reduced. Set aside.
  6. Cook penne until tender. Drain and rinse with cold water.
  7. Divide the penne between two bowls.
  8. Drizzle each with sunflower oil and divide ¾ cup of the seasoned cornflake crumbs between the two bowls.
  9. Divide beaten eggs between the bowls and mix well.
  10. Mix one of the bowls of penne into the frying pan with the meat mixture.
  11. For the sauce:
  12. Heat oil in small pot.
  13. Whisk in flour, one tablespoon at a time, stirring constantly until mixture begins to brown.
  14. Meanwhile warm the soya milk in another pot.
  15. Whisk soya milk into flour mixture stirring constantly until thickened.
  16. Remove from heat and whisk in egg yolks.
  17. Place ½ cup of the seasoned cornflake crumbs over the bottom of a 9-inch by 13-inch lasagna dish.
  18. Layer in half of the plain penne, then all of the meat penne, then the remaining plain penne.
  19. Pour béchamel sauce evenly over the penne and sprinkle with remaining cornflake crumbs.
  20. Bake for 40 minutes or until top is browned.
  21. Let cool for 30 minutes.
  22. Cut into squares and serve.

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