ingredients 3 cup milk
1 small onion (peeled and stuck with 6 cloves)
1 bay leaf
instructions Bring the milk, onion and bay leaf slowly to the boil, set aside to infuse for a moment.
ingredients 2 tablespoon butter
2 tablespoon plain flour (sifted)
instructions Over a gentle heat melt the butter. Add the flour, stirring thoroughly with a wooden spoon.
instructions Cook for approximately 3 minutes stirring constantly then remove from heat and set aside.
instructions Remove the onion from the milk and retain. Whisk all the hot milk over the roux then continue stirring until the sauce boils and thickens. Return the onion to the sauce.
freshly ground white pepper
freshly ground nutmeg
instructions Season with salt, white pepper and nutmeg and cover the surface with parchment or baking paper then simmer very slowly for 20 -25 minutes.
ingredients 2 tablespoon tomato paste
instructions Remove onion, and add in tomato paste, whisk till thoroughly incorporated, allow to cool.
ingredients 1 sheet puff pastry
instructions Meanwhile take your individual pie dishes and invert over rolled puff pastry, cutting a lid for each potted pie.
ingredients 1/2 pound macaroni elbows (cooked)
2 slices bacon (diced and lightly fried)
1 teaspoon chopped fresh rosemary
1/2 pound fresh ricotta
instructions Mix gently the chopped rosemary, bacon and pasta through the cooled sauce, crumble over the fresh ricotta and fold through gently.
ingredients 2 tablespoon grated parmesan cheese
instructions Take your individual pots and fill almost to the top, then scatter with a little parmesan cheese.
ingredients egg wash (1 egg beaten with 1/4 cup water)
instructions Secure each piece of puff pastry to a potted pie with a little egg wash. Egg wash the top of each pie topping.
instructions Place into a pre heated oven of 200 degrees C/430 degrees F for 12- 15 minutes, or until well risen and golden.