I was at work the other day, cooking up some béchamel sauce, and knowing I’m dropping most carbs come Jan 1, I had a hankering for mac and cheese. Add in that I want to do a few weeks of savory pies in the British tradition (and having seen mac & cheese pie on Instagram), I thought “why not‽”
It didn’t go as well as I hoped. The hot water pastry dough, while it baked up nicely, frustrated me to know end. It didn’t hold together well while transferring to the mold, and the recipe I originally used only made half of what was needed. It was an excellent learning experience though. Like working with pie dough, I’m hoping it will only take a little concerted practice (along with research) to find what reliably works.
This pie was a little more just practice, not an actual pie to serve, so no real recipe today. If you want to make something similar, make a batch of homemade mac and cheese. While its cooling and the oven’s preheating, make enough hot water pastry dough to line and top a 9” springform pan.