1 large onion, peeled and thinly sliced into half-moons
2 carrots, peeled and finely chopped
1 head of green cabbage, cut roughly
2 Tbs 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 short crust pastry, thawed
1 large egg yolk
Pre-heat the oven to 180 C (Gas mark 4 if it applies).
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.
Credits: Donal Skehan
Photo Credits: Donal Skehan