Global Foods Group

Pastitsio

Ingredients

  • 500g Misko No. 2
  • 1 onion, chopped
  • 1kg beef mince
  • 1 tbs tomato paste
  • ½ tsp ground cinnamon
  • 125g butter, plus extra to top dish
  • 4 tbs plain flour
  • 1L full cream milk
  • 4 large eggs
  • 4 tbs breadcrumbs
  • Salt and pepper, to taste

Method

1.To make the pasta: Boil pasta in boiling, salted water. When cooked, run cold water over drained pasta.
2. To make the mince: In a frying pan, heat a little oil on medium heat. Add onion and cook till browned. Add the mince and break up any lumps with a wooden spoon. Once mince is browned evenly, add the tomato paste. Stir through. Add the cinnamon and season with salt and pepper.
3. To make the cream: On low heat, melt 125g butter. Once melted, add plain flour and stir continuously until mixture thickens. Add salt to taste. While stirring, add the milk slowly until mixture thickens. Once the mixture boils, take off the heat. In a bowl, beat 2 large eggs. Slowly, add the eggs to the cream mixture, stirring continuously.
4. Add 4 wooden spoons of cream mixture to the mince mixture and combine. This should bind the mince mixture. Lightly beat 2 eggs and fold through pasta to bind together.
5. In an oven-proof dish: Spray with oil. Lightly sprinkle with half the breadcrumbs. Line dish with ½ cooked pasta. Spread over all mince mixture. Top with remaining pasta. Top pasta with cream mixture. Lightly sprinkle with remaining breadcrumbs. Place pea size butter balls on top of the cream, every 5cm or so. Bake, uncovered, at 180°C for 30 minutes, or until golden brown.

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