Belle Isle School of Cookery
Lisbellaw
Enniskillen
County Fermanagh
Northern Ireland
BT94 5HG

Tel: +44 (0)28 6638 7231
Fax: +44 (0)28 6638 7261

info@irish-cookery-school.com

www.irishcookeryschool.com

Cabbage pie with bacon

Serves 8

Ingredients

500g/8 oz puff pastry
1 cabbage, halved, stalk removed and finely sliced
8 slices streaky bacon, finely chopped
150g/5 oz butter
150g/5 oz toasted flaked almonds
3 shallots/1 small onion, finely chopped
2 egg yolks, lightly beaten
250ml/8 floz whipping cream
Salt & pepper

Method

• Preheat the oven to 180C/350F/Gas 4.
• In a large frying pan, melt the butter over a low heat and sweat the shallots gently with a little salt. Add the bacon and cook over a medium heat for 1-2 minutes. Stir in the cabbage and cook until tender, do not allow it to brown or it will stick to the pan. This will take about 5-8 minutes. Transfer to a dish and allow to cool.
• Cool and mix gently in with the almonds. Season well.
• Roll out half the pastry into a circle about 36cm in diameter and place onto a lightly buttered baking tray or baking mat. Brush the edges lightly with some egg yolk and then spoon the cabbage mixture onto the middle of the pastry disc.
• Roll the rest of the pastry into a slightly larger circle and use it to form a lid for the pie. Crimp the edges of the pie inwards to seal it. Cut a circle from the middle using a scone cutter but do not remove it. Brush the entire pie with egg yolk.
• Bake the pie for 35-40 minutes but do not allow to brown too quickly (cover with tin foil, if this is the case). Heat the cream gently and remove the lie from the oven. Remove the small lid in the middle and pour in the hot cream. Return to the oven for 10 minutes. Serve in slices with roast pheasant, turkey or goose.