INDIVIDUAL BACON AND CABBAGE PIE

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This is an Irish classic, Bacon and Cabbage cooked in a creamy white sauce and then bake 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 cabbage when you mix it through the white sauce.



INGREDIENTS 

  • 75g butter
  • 1 large onion, peeled and thinly sliced into half moons
  • 2 carrots, peeled and finely chopped 
  • 1 head of green cabbage, cut roughly 
  • 2 tbsp plain flour, plus extra for dusting 
  • 350ml hot chicken stock
  • Salt and freshly ground black pepper 
  • 1 heaped tsp English mustard 
  • 150ml single cream
  • 300g bacon
  • 350g store bought frozen shortcrust pastry, thawed
  • 1 large egg yolk 

METHOD


  • Preheat the oven to 180 degrees Celsius. 
  • Remove the bacon from any packaging and place in a pot of cold water over heat. Bring to the boil and simmer for approximately 40 minutes or until cooked. Remove from water , place on a plate and set aside. Save 150ml of the bacon stock.
  • Melt 25g of the butter in a large frying pan, add the onion and carrots and fry slowly for about 15 minutes or until softened and caramelised. Remove the pan from the heat and set aside. 
  • 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 hot chicken and bacon stock whisking briskly until it thickens. If it goes a little lumpy, don't worry; just whisk vigorously until it becomes smooth. Reduce the heat and simmer for 3-4 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 and ham to the sauce and stir well. Set it aside for now. Roll the pastry out on a clean work surface dusted with flour. Cut out 6 circular discs to fit in a 6 hole mini pie tray and then 6 smaller discs for the lid.
  • Add the filling into each little cup and then brush the edges of the pastry with the egg yolk. Place the lid on top of each cup. Pressing the sides together with the fork to seal the lid. Brush the rest of the yolk on top then cook in the oven for 33 minutes until the pastry is golden.

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Cheers and happy eating!!!!!

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