| Ingredients
2
- 3 sheets frozen Flaky or Puff pastry
400
g macaroni
200
g minced lean beef
200
g minced pork fillet
2
onions, finely chopped
3
tblsp tomato paste
4
eggs
100
g Parmesan cheese
200
g lambs liver (or chicken livers)
200
g bacon, finely chopped
½
cup chicken stock
salt
pepper
2
tblsp olive oil
|
Method
In
a large microwave-safe casserole, cook the chopped onions, minced meats
and chopped bacon for 5 minutes on High. Mix well, and cook for a further
5 minutes on Medium. Add the tomato puree and stock. Cook on Medium-Low
for 15 minutes, then season with salt and pepper to taste.
Set
the oven temperature to 180° C (moderate). Defrost the pastry.
Cook
the macaroni in boiling, salted water for 12 minutes. Drain, add the Parmesan
cheese, and mix with the meat sauce. Beat the eggs and add to the meat
mixture.
Cover
the base of a lightly greased pie dish with the defrosted Flaky or Puff
pastry and fill with the meat sauce. Cover with the remaining pastry, brush
with milk, and cut ventilation slits (decorate with leftover pastry). Bake
in a moderate oven for 45 - 55 minutes.
|
