Ingredients

• 225g (1 1/2 cups) plain flour
• 150g butter, chilled, chopped
• 20g (1/4 cup) finely grated parmesan
• 1 egg

Mac ’n’ cheese filling

• 200g pkt rindless streaky bacon
• 180g dried curls pasta
• 40g butter
• 20g (1/4 cup) fresh wholemeal breadcrumbs
• 40g (1/2 cup) finely grated parmesan
• 1 chorizo, finely chopped
• 1 small brown onion, finely chopped
• 2 tablespoons plain flour
• 500ml (2 cups) milk
• 85g (3/4 cup) grated mozzarella
• 65g (3/4 cup) coarsely grated Devondale Colby Cheese Block (500g)
• Micro herbs, to sprinkle

Method

• Step 1 Process the flour, butter and cheese in a food processor until the mixture resembles coarse breadcrumbs. Add the egg and 3 tsp water. Process until the mixture just comes together. Turn pastry onto a lightly floured surface and knead until just smooth. Roll the pastry out on a sheet of lightly floured baking paper to a 5mm-thick disc. Line a lightly greased 5cm-deep, 23cm (top measurement) pie dish with the pastry disc. Press the pastry into the base and side. Trim excess pastry and crimp edge to decorate. Place in the fridge for 10 minutes to rest.

• Step 2 Preheat oven to 180C/160C fan forced. Place a baking tray in the oven to heat.
• Step 3 Line the pie shell with a sheet of baking paper and fill with pastry weights or rice. Place the dish on the heated tray. Bake for 15 minutes. Remove the paper and weights or rice. Bake the pie shell for a further 10 minutes or until light golden. Set aside to cool slightly.
• Step 4 Meanwhile, for the filling, thinly slice half the bacon. Set aside. Finely chop the remaining bacon. Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain.
• Step 5 Melt 20g butter in a large non-stick frying pan over medium heat. Add the finely chopped bacon and cook, stirring often, for 3-4 minutes or until bacon is golden. Add the breadcrumbs and 1/4 cup parmesan. Cook for 2-3 minutes or until golden and crispy. Transfer to a bowl. Set aside until required. Clean the pan.
• Step 6 Melt remaining 20g butter in the clean pan over medium-high heat. Add the chorizo, onion and sliced bacon. Cook, stirring often, for 4-5 minutes or until golden. Add the flour and cook, stirring, for 1 minute. Gradually add the milk, stirring constantly, until smooth. Bring the mixture to the boil. Reduce heat to low. Simmer for 1 minute or until thickened. Remove from heat. Stir in pasta. Season.
• Step 7 Combine the mozzarella, colby and remaining 1/4 cup parmesan in a bowl. Stir half the cheese mixture into the pasta mixture. Set aside to cool slightly. 8 Spoon pasta mixture into the pie shell. Sprinkle over remaining cheese mixture. Bake for 20 minutes or until golden. Top with breadcrumb mixture and micro herbs.