Ingredients

• 145g (1 cup) dried macaroni pasta
• 1 teaspoon olive oil
• 5 shortcut bacon rashers, chopped
• 15g butter
• 20g plain flour
• 185ml (3/4 cup) reduced-fat milk
• 35g (1/3 cup) coarsely grated cheddar
• 4 sheets puff pastry, partially thawed
• 30g (1/4 cup) coarsely grated fresh mozzarella
• 1 egg, lightly whisked
• Mixed salad leaves, to serve

Method

• Step 1 Preheat oven to 220°C/200°C fan forced. Cook pasta in a saucepan of salted boiling water until al dente. Drain.
• Step 2 Meanwhile, heat the oil in a small saucepan over medium heat. Cook the bacon, stirring, for 2-3 minutes or until golden. Transfer to paper towel to drain.
• Step 3 Melt butter in a saucepan over medium heat until foaming. Add flour and cook, stirring, for 1 minute or until mixture bubbles. Remove from heat. Gradually stir in milk until smooth. Place over medium heat and stir until sauce thickens. Stir in cheddar. Season. Add pasta and bacon and stir to combine.
• Step 4 Use an upturned plate to cut a 22cm circle from each sheet of pastry. Sprinkle one half of each pastry disc with mozzarella and top with pasta mixture. Fold pastry to enclose filling, and crimp edges. Brush with egg. Use a sharp knife to make a small slit in the top of each pie. Transfer to 2 lined baking trays. Bake, swapping the trays halfway, for 20 minutes or until golden. Serve with salad leaves.