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main-meals

Bacon and Cabbage Pie

This is my twist on an Irish classic, Bacon and Cabbage.

60 6
Bacon and Cabbage Pie | DonalSkehan.com, This is my twist on an Irish classic, Bacon and Cabbage.

main-meals

Bacon and Cabbage Pie

This is my twist on an Irish classic, Bacon and Cabbage.

60 6
Tuesday, April 29, 2014

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, beaten

Frying pan

Metal steamer

Bowl of iced water

Saucepan

Ovenproof baking dish

 

 

60 mins
Serves 6

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 180°C/350°F/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, 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, 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.
60 mins
Serves 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, beaten

You'll Need

Frying pan

Metal steamer

Bowl of iced water

Saucepan

Ovenproof baking dish

 

 

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  • Linh Tran

    Just made this yesterday with my friend and loved it!! Very easy to make! Thank you Donal!!! :)

    • http://www.donalskehan.com/ Donal Skehan

      Great to hear!

  • http://www.donalskehan.com/ Donal Skehan

    Woohoo! Great to hear!

  • flip

    Just a suggestion – it might help the novice if you tell them what to do with the fried onions you’ve set aside. I put them in the mix but maybe you have a better idea 😉

  • julie

    Hi! Any suggestions as to how I can deal with leftovers? Planning on making this tomorrow but I’m afraid I won’t be able to finish it since only 3 people will be eating :(

    • http://www.donalskehan.com/ Donal Skehan

      Should be fine covered in the fridge for 1-2 days. Hope you like it.

  • julie

    Any suggestions as to how I can store leftovers?