BACON AND CABBAGE PIE

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 245.7
  • Total Fat: 13.8 g
  • Cholesterol: 65.8 mg
  • Sodium: 605.3 mg
  • Total Carbs: 20.2 g
  • Dietary Fiber: 3.8 g
  • Protein: 12.4 g

View full nutritional breakdown of BACON AND CABBAGE PIE calories by ingredient


Introduction

http://www.donalskehan.com/recipes/bacon-a
nd-cabbage-pie/
Our area doesn't have English bacon so we went with ham steak smoked.

Frying pan
Metal steamer
Bowl of iced water
Saucepan
Ovenproof baking dish
http://www.donalskehan.com/recipes/bacon-a
nd-cabbage-pie/
Our area doesn't have English bacon so we went with ham steak smoked.

Frying pan
Metal steamer
Bowl of iced water
Saucepan
Ovenproof baking dish

Number of Servings: 6

Ingredients

    30g butter
    1 large onion, peeled and thinly sliced into half moons
    1 head of green cabbage, cut roughly,
    2 tbsp plain flour, plus extra for dusting
    350ml hot chicken stock
    Sea salt and freshly ground black pepper
    1 heaped tsp english mustard
    150ml single cream
    400g cut ham, cut into chunks
    350g frozen puff pastry, thawed
    1 large egg, beaten1 large Egg, fresh, whole, raw

Directions


Cooked in a creamy white sauce and then baked under a puff pastry a lid this a true comfort food treat. For an extra variation, try mixing some cheddar cheese in alongside the ham and cabbage when you mix it through the white sauce.



Preheat the oven to 180C/350F/Gas Mark 4.
Melt 25g of the butter in a large frying pan, add the onions and fry slowly for about 15 minutes or until softened and caramelised. Remove the pan from the heat and set aside.
Steam the cabbage in a metal steamer until al dente (i.e. not completely tender) then drain and refresh in a bowl of iced water.
Melt the remaining 50g of butter in a saucepan over a medium heat, add the flour and cook for 1 minute, whisking to combine. Gradually add the stock whisking briskly until it thickens.
TOP TIP
If it goes a little lumpy, dont worry; just whisk vigorously until it becomes smooth.
Reduce the heat and simmer for 34 minutes. Season with a generous pinch of salt, black pepper and add the mustard. Pour in the cream and stir through allowing to cook for a further minute.
Add the cabbage, ham and cooked onions to the sauce and stir well. Transfer the mixture to an ovenproof baking dish.
Roll the pastry out on to a floured work surface, large enough to fit the top of the dish.
Brush the edges of the dish with a little beaten egg and place the pastry on top of the pie. Brush with a little more beaten egg and cook in the oven for 25 minutes until the pastry is puffed and golden.

Serving Size: 6

Number of Servings: 6

Recipe submitted by SparkPeople user STARWOLF36.