![]() 7.Īdd macaroni and cooked bacon pieces to cheese sauce, then add more freshly ground pepper to taste.įill the baked pie crust with the mac and cheese. Season with salt and freshly ground pepper. Then dump the warm egg/bechamel mixture into the hot pot of bechamel, and whisk. Temper egg yolk into the bechamel - to do this, take a little of your hot bechamel and put it into a bowl with the egg yolk. Now you've got what is called a "roux" - equal parts butter and flour cooked together.Īdd the cream and whisk again, let cook, whisking occasionally, for 5-10 minutes until it thickens.Īdd mustard powder and whisk to combine. Whisk to combine and cook for 1-2 minutes. ![]() 2.Ĭook bacon pieces in sauté pan until just crispy, drain on paper towels and set aside. Boil pasta in generously salted water until just al dente, following directions on package. (It will bake again later so it shouldn't be too dark yet.)įor mac and cheese filling:1. ![]() Return to oven and bake, using fork to prick any bubbles that have formed and pressing down on them with back of fork, until crust is JUST light golden brown, about 2 minutes longer. Remove from oven lift out foil and weights. Line crust with foil or parchment paper, then fill the liner with dried beans or pie weights. Prick chilled crust in pie dish all over with a fork. Leaving enough dough to crimp the edges, trim the overhang with a knife or scissors. Starting on one edge of the pie plate, unroll the dough, making sure it is centered.Īt this point it's best to put it back in the fridge for 30 minutes to 1 hour. Remove the top sheet of parchment then carefully pick up an edge of the round and wrap it around the rolling pin.Īs you continue to roll the pin, the dough will wrap completely around it so you can pick easily transfer it to the plate. Using a rolling pin, roll out dough between those two sheets of parchment paper in a circular shape until its diameter is 2"-3" larger than the pie plate all around. Sprinkle some flour on a sheet of parchment, put one dough disc on it, then sprinkle flour on the disc, then top with another sheet of parchment. Prepare a clean counter top as workspace to roll out the dough. Lightly grease a 9" pie plate with butter, shortening, or baking spray. Soften slightly at room temperature before rolling out. Keep dough refrigerated up to 2 days, or enclose in resealable plastic bag and freeze up to 1 month, then thaw in refrigerator overnight. Wrap each disc in plastic wrap and chill at least 1 hour or overnight. Once it's in a ball, cut the ball in half then flatten the halves into discs. Turn dough out onto a clean counter and form into ball.īe careful not to over handle it - it doesn't need to be kneaded, just needs to come together. It doesn't need to be completely stuck together. Watch the dough and stop adding liquid once it begins to clump. Take care not to over-moisten your dough - you don't have to use all ¾ cups liquid. Gradually add vinegar-ice water mixture, using a fork to stir until dough is a mixture of clumpy wet pieces and sandy pieces, adding more water if dry. (If you don't have a food processor, stir the dry ingredients then cut the fats into the mixture with the tines of a fork until you have tiny pebbles and it's pretty well incorporated.) Put flour, butter, vegetable shortening, sugar, and salt in a food processor and pulse JUST until butter resembles tiny pebbles, about 12-15 times. It also helps to keep the flour in the freezer.) 2. (It helps to put them in the freezer after they're measured and cut into pieces. Measure out all of your ingredients for the crust and make sure your butter and shortening are very cold.
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