Ham Cabbage Pies
Classic Irish comfort food! Use this recipe to celebrate St. Patty's Day tastefully!
If you like buttery, flaky crust and you have small, 6" pie tins, you can make a batch of mini-pies as shown. Or you can make a larger casserole-batch in an oven-safe baking dish with crispy pie crust as a lid!
| Servings | Prep Time |
| 6 servings | 15 minutes |
| Cook Time |
| 45 minutes |
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Classic Irish comfort food! Use this recipe to celebrate St. Patty's Day tastefully!
If you like buttery, flaky crust and you have small, 6" pie tins, you can make a batch of mini-pies as shown. Or you can make a larger casserole-batch in an oven-safe baking dish with crispy pie crust as a lid!
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Ingredients
- 1 lb. Indiana Kitchen ham any variety, cut into chunks
- 1 head cabbage remove base, cut into 1/2" slice
- 1 large onion thinly sliced
- 12 oz. chicken stock
- 1 tsp. English mustard
- 5 oz. cream
- 12 oz. frozen puff pastry thawed
- 1 large egg beaten
- 2 tbsp. butter
- 2 tbsp. flour
- salt and pepper
Servings: servings
Instructions
- Preheat oven to 350 degrees F.
- Melt 3/4 of your butter in a large frying pan on medium-low heat. Then add onions, season with salt and pepper and fry for about 15 minutes or until softened and caramelized.
- Add remaining butter to pan and melt. Then add flour, cooking for 1 minute, whisking to combine with onions and butter. Gradually add chicken stock, whisking to make the mixture smooth. Reduce heat and simmer for 3-4 minutes.
- Add mustard, cream, and another pinch of salt and pepper and stir. Let cook for another minute.
- Add ham and cabbage, stir and set aside.
- If making mini-pies, layer your tins with pie crust, add ham-cabbage mixture, then top with round lid of pie-crust, brushing with egg and pinching edges down with fork tines. If making pie crust-lidded casserole version, fill baking dish with ham-cabbage mixture, then top with pie-crust layer, brushing with egg yolk and pinching edges down with fork tines.
- Bake mini-pies in oven for 35 minutes, or if making casserole-style, for 25 minutes, or until pastry top is golden.
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