Pastitso

Pastitso

Macaroni and meat pie

By
From
The Complete Middle Eastern Cookbook
Serves
12
Photographer
Alan Benson

Meat sauce

Ingredients

Quantity Ingredient
40g butter
1 large onion, chopped
1 garlic clove, crushed
750g minced beef
60g tomato paste
125ml dry red or white wine
125ml stock
2 tablespoons flat-leaf parsley, chopped
1/2 teaspoon sugar
salt and freshly ground black pepper, to taste

Pasta mixture

Quantity Ingredient
500g long macaroni
90g butter
75g kefalotiri or parmesan cheese, grated
1/4 teaspoon grated nutmeg
salt and freshly ground black pepper, to taste
3 eggs, lightly beaten

Cream sauce

Quantity Ingredient
90g butter
75g plain flour
750ml milk
1/4 teaspoon grated nutmeg
salt and ground freshly ground white pepper, to taste
1 egg, lightly beaten

Method

  1. To make the meat sauce, melt the butter in a large saucepan and gently fry the onion and garlic until the onion is soft. Increase the heat and add the beef. Stir well and cook until the meat begins to brown. Add the remaining ingredients, then cover and simmer over a gentle heat for 40 minutes.
  2. Meanwhile, preheat the oven to 180°C and prepare the pasta mixture. First cook the macaroni in a saucepan of boiling salted water until just tender. Drain and return to the pan. Melt the butter in a saucepan until golden brown and pour over the macaroni. Add two-thirds of the cheese, the nutmeg and salt and pepper to taste. Toss well and leave until cool. Add the eggs and toss again. Set aside.
  3. To make the cream sauce, melt the butter in a saucepan, stir in the flour and cook gently for 2 minutes. Add the milk all at once and bring to the boil, stirring constantly. Simmer gently for 1 minute. Add the nutmeg, season to taste with salt and freshly ground white pepper and allow to cool a little before stirring in the egg.
  4. Stir 125 ml of the cream sauce into the cooked meat sauce.
  5. To assemble the pastitso, butter a 23 × 33 × 8 cm baking dish. Spoon half the pasta mixture evenly over the base, then top with the meat sauce. Cover with the remaining pasta mixture, levelling the top.
  6. Pour on the cream sauce and spread it to completely cover the macaroni. Sprinkle the remaining cheese on top and bake for 50 minutes, or until golden brown.
  7. Let the pastitso stand for 10 minutes before cutting it into squares to serve.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again