Corned Beef Mac & Cheese Hand Pies
225g small macaroni
50ml Azalea Grapeseed oil
½ cup plain flour
1 ½ cups tasty cheese
½ cup parmesan cheese
1 x 340g tin corned beef, roughly broken up
5 sheets puff pastry
1 egg, whisked with a splash of milk
You can halve this recipe or freeze the pies (before glazing with egg wash and baking steps) if desired.
Cook macaroni according to packet instructions. Drain and set aside.
Heat Azalea Grapeseed oil in a medium saucepan over medium heat. Add flour and whisk until combined, then cook for 1 min. Reduce heat to low, gradually add milk, whisking constantly, until all the milk has been incorporated. Add cheese, whisk until melted then remove from heat. Add cooked pasta and stir to coat. Fold through the broken-up corned beef. Transfer mixture to a container with a lid, cover and refrigerate for at least 2 hours to cool.
Use a 12cm round cookie cutter to cut 20 rounds from the puff pastry.
Scoop ¼ cup sized portions of the macaroni mixture and place into the centre of each pastry circle. Fold the circles in half and press edges to seal. You can press the edges with a fork to decorate, if desired.
Preheat conventional oven to 200ºC. Line two large baking trays with baking paper.
Brush pies with the egg wash then bake for 20-25 mins until golden. Serve immediately.