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Method

1. To make the pastry cases, sieve the flour and salt into a large mixing bowl and mix until well combined. Rub the butter into the flour using your fingertips until the mixture resembles rough breadcrumbs.

2. Add the cold water and egg yolks and continue mixing with your fingertips until combined. Form into a ball of dough, wrap with cling film and chill in the fridge for 20 minutes – this will make the dough easier to work with.

3. Meanwhile, make the macaroni cheese filling. Cook the pasta in a saucepan of boiling, salted water. Cook for 2 minutes less than the packet instructions and drain thoroughly. Set aside.

4. Place a non-stick frying pan over a low-medium heat. Add the butter and oil and cook until melted. Add the flour and gently whisk into the butter and oil. Cook out for at least 2–3 minutes to make a roux. Add about 100ml/3½fl oz milk, continually whisking into the roux. Once completely combined, add the rest of the milk and continue stirring to make a smooth sauce.

5. Add all of the cheeses and the mustard and whisk into the sauce. Cook until the sauce thickens and the cheese has fully melted. Add the cream and mix into the sauce. Season with salt and pepper. Stir in the macaroni and leave to cool completely.

6. Unwrap the dough and lightly dust a rolling pin with flour. Roll the dough to a 1.5cm/½in thickness. Use a 16cm/6¼in round cutter to cut out four discs. Lightly grease four 220ml/8fl oz pudding moulds with the vegetable oil.

7. Press the pastry discs into the moulds and use your fingers to press the pastry up the sides of the moulds. Chill for 30 minutes.

8. Preheat the oven to 200C/180C Fan/Gas 6. Put the pudding moulds on a baking tray. Fill each one with the macaroni cheese, then top with more cheddar, if you like. Bake for 30–40 minutes until the pastry is cooked, the macaroni cheese is bubbling and the cheddar is golden brown. Serve immediately.