Soes Ragout Macaroni

Macaroni Ragout Filling Ingredients

• 1 tbsp margarine
• 1/2 onion, finely chopped
• 2 cloves garlic, finely chopped
• 2 tbsp wheat flour
• 70 gr ELBOW MACARONI – LA FONTE, boil until tender, drain.
• 1 carrot, cut into small dice
• 200 ml liquid milk
• 50 gr cheddar cheese, grated
• 1 scallion, finely sliced
• 1/2 tsp pepper powder
• 1/2 tsp salt
• 1/2 tsp chicken stock powder
• 1/2 tsp nutmeg powder
• 1 tsp sugar

Sus Leather

• 50 gr medium protein flour
• 25 grams of high protein flour
• 125 ml water
• 50 gr margarine
• 2 eggs
• A pinch of sugar and salt
• ADDITIONAL INGREDIENTS: boiled egg cut into 4 and sliced ​​chili

How to Make Stuffing

• Heat Margarine, Sauté Garlic, Onion And Nutmeg Powder Until Fragrant, Add Slices Of Carrots, Cook Until Carrots Are Tender.
• Add the flour and stir well. Enter the Liquid Milk, Pepper, Salt, Broth Powder and Sugar.
• Add Macaroni and Onions. Cook until thick, finally add the grated cheese. Taste Correction. Lift And Set aside.

How to Make Succulent Skin

• 1. Preheat the oven to 200⁰ C. Heat the water, margarine, sugar and salt until it boils, turn off the heat then add the flour, mix well, then cook again over low heat until smooth.
• 2. Remove from the stove, wait for it to warm, add the eggs one by one while mixing until the speed is low.
• 3. Squirt the dough in a circle in a muffin tin, and pour it into a U-shaped tin.
• 4. Bake 200⁰ C for 20 minutes, then lower to 180⁰ C for about 20 minutes or until cooked, do not open the oven lid.
• SOLUTION: Fill the sus skin with the stuffing, add the hard-boiled egg and sliced ​​chilies.

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