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Individual Bacon & Cabbage Pies

A twist on the Irish classic bacon and cabbage in the form of a pie!

120 6
Individual Bacon & Cabbage Pies | DonalSkehan.com, A twist on the Irish classic bacon and cabbage in the form of a pie!

light-meals

Individual Bacon & Cabbage Pies

A twist on the Irish classic bacon and cabbage in the form of a pie!

Tuesday, March 10, 2015

30g 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

Sea Salt and freshly ground black pepper

1 heaped tsp English mustard

150ml single cream

900g bacon joint

350g frozen shortcrust pastry, thawed

1 large egg yolk

 

Medium pot x 2

Large frying pan

Circular pastry cutter

6 hole mini pie tray

Pastry brush

 

120 mins
Serves 6

This is my twist on an Irish classic, Bacon and Cabbage. 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. 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 the 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 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 a fork to seal the lid. Brush the rest of the egg yolk on top then cook in the oven for 35 minutes until the pastry is golden.
120 mins
Serves 6

Ingredients

30g 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

Sea Salt and freshly ground black pepper

1 heaped tsp English mustard

150ml single cream

900g bacon joint

350g frozen shortcrust pastry, thawed

1 large egg yolk

 

You'll Need

Medium pot x 2

Large frying pan

Circular pastry cutter

6 hole mini pie tray

Pastry brush

 

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  • Jackie

    These tarts look just lovely! I’m making them now!….
    Do you happen to have a recipe for a really chunky Wheaten (is it from Northern Ireland, perhaps?) bread? Stayed in a B&B in NI where they served a dark, ‘meaty’ or chunky wheat bread. Can’t seem to find a recipe….? Any ideas? Thanks again from Canada!

  • Sherry

    Is a bacon joint the same as a smoked ham hock?

  • Jackie

    I used bacon strips or rashers and cooked them in water, as shown in the video. Perfect! I would imagine you can use smoked ham hocks, no problem. These were so delish… I’m definitely making them again! (Great for take-to-work lunches!)

    • Ham hock would work perfectly! So glad you liked them. :)

  • Mark Doubt Jr.

    Doing this with corned beef cabbage and potatoes

  • Jackie

    I made these again for my book club meeting… they loved them! Everyone’s got a link to your website and this recipe now! :) Thanks so much!

  • Victoria

    Just made this for dinner, soooo good! Thank you for the recipe! 😀 I think next time I’ll add some potatoes into the mix too. Definitely saving this recipe!