Pastitso for a crowd

Pastitso for a crowd

By
From
The Margaret Fulton Cookbook
Serves
20
Photographer
Geoff Lung

Pastitso is an excellent plan-ahead party dish. The day before the party everything can be layered in oven dishes, ready to bake, and stored in the refrigerator.

Ingredients

Quantity Ingredient
90g butter
3 tablespoons oil
4 medium onions, finely chopped
2kg lean minced beef
500g salami, finely chopped
1 x 440g can peeled, chopped tomatoes
salt and freshly ground pepper
1/4 cup tomato paste
2 cups grated cheese
1kg instant lasagne noodles

White sauce:

Quantity Ingredient
3 tablespoons butter
5 tablespoons plain flour
4 cups milk
salt and freshly ground pepper
2 eggs, beaten
1/2 cup grated tasty cheese

Method

  1. Melt the butter and oil in a large frying pan. Sauté the onions, beef and salami for 2–3 minutes, stirring. Add the tomatoes, salt and pepper, to taste, and tomato paste. Cook gently until the meat is tender, about 40 minutes. Cover the pan if the mixture is too dry. Add the cheese. Preheat the oven to 180°C. Butter 2 ovenproof dishes, about 33 cm x 20 cm. Place a layer of lasagne in the base of each and cover with the meat mixture. Top with the remaining lasagne and top with the white sauce. Bake for 30 minutes or until browned. Serve hot.
  2. White sauce: Melt the butter in a saucepan. Remove from heat, blend in flour, and stir in milk. Bring to the boil, stirring, and cook for 5 minutes, until thickened and creamy. Beat in the eggs and cheese and season.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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