Calum Franklin served up a tasty chilli mac and cheese pie on Sunday Brunch.

The ingredients for the pastry are: 500g plain flour, 2 whole medium eggs (beaten), 60ml ice cold water, 250g butter (small cold dice) and 10g table salt.
(Or two 500g packets of shop bought shortcrust pastry).

For the filling: 200g macaroni pasta, 60g butter, 50g plain flour, 300ml semi skimmed milk, 200ml water, 1tsp table salt, ½ tsp smoked paprika, 75g grated mature cheddar, 75g grated mozzarella and 60g pickled jalapeno (roughly chopped).

See recipes by Calum in his book titled: The Pie Room: 80 achievable and show-stopping pies and sides for pie lovers everywhere available from Amazon now.