Yields
50-60 people
Prep time
15 mins
Cook time
15-20 mins
Ingredients:
- 2.7 kg Sunblest Macaroni, cooked and drained
- Puff pastry sheets, sufficient to line multiple tart or baking trays
- 18 green chillies, finely chopped (adjust to taste)
- Cheddar cheese, grated, approx. 2.7 kg
- 72 eggs
- 7.65 litres milk
- Mustard powder, approx. 6–7 teaspoons
- Salt, approx. 6–7 teaspoons, to taste
- Black pepper, approx. 6–7 teaspoons, to taste
- Fresh parsley, finely chopped, approx. 180–200 g, for garnish
Method
1. Prepare the pastry: Roll out the puff pastry and use it to line multiple greased tart tins or baking trays. Chill the lined trays for about 20 minutes to prevent shrinkage during baking.
2. Cook the macaroni: Boil the macaroni in well-salted water until soft. Drain thoroughly and allow to cool slightly.
3. Assemble the filling: In large bowls, mix the cooked macaroni with the chopped chillies and grated cheese. Spoon the mixture evenly into the prepared pastry cases.
4. Prepare the egg mixture: In separate bowls, whisk together the eggs, milk, mustard powder, salt, and black pepper until well combined.
5. Fill and bake: Pour the egg mixture evenly over the macaroni filling. Bake in a preheated oven at 190 °C until the tarts are set in the centre and golden on top, about 45–60 minutes, depending on tray depth.
6. Finish and garnish: Remove from the oven, allow to cool slightly, then slice into portions and garnish with chopped parsley.
7. Serve warm or at room temperature: Ideal for buffet service, light meals, or large gatherings.
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