For the Meat & Veggies
1 kg head of green cabbage
340 g smoked ham chopped
1 ½ large onions
2 tablespoons garlic cloves minced
28 g salted butter
For the Gravy
50 g salted butter
40 g all-purpose flour
½ cup whole milk
1 ½ cupschicken stock
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 teaspoon dried thyme leaves
1/4 teaspoon ground sage
For the Pastry
600 g puff pastry
1 egg beaten
Making the Filling
Remove the stem and outer leaves from the cabbage, cut in wedges, then chop in bite-sized pieces. Rinse in a colander, then place in a large Dutch oven and add 3 inches of water. Cover and bring to a boil, then let the cabbage simmer, covered, until crisp-tender, about 8-10 minutes. Drain and rinse with cold water.
Cut the ham into bite-sized pieces and set aside.
Chop the onions and mince the garlic, then saute with the 2 tablespoons of butter in a large skillet until golden brown. Spoon into a bowl and set aside.
In the same skillet, melt 3 ½ tablespoons of butter and whisk in the flour. Cook over medium heat for a couple minutes, whisking constantly.
Whisk in the milk, then the chicken stock. Keep stirring until the gravy has thickened, then season with salt, pepper, dried thyme, and sage.
Stir the sauteed onion mixture and chopped ham into the gravy and heat through. Spoon the gravy into a large bowl and stir in the cabbage until it’s well mixed.
Spread the filling evenly in a 6-cup (1.4 liter) capacity pie dish, and let it cool for a while before you put the pastry on top.
Assembling the Pie
Preheat the oven to 400°F.
Roll out the chilled rough puff pastry and cut out a lid to fit on top of the pie. Use the remaining pastry to cut strips of pastry to go around the lid of the pie plate.
Brush the lip of the pie plate with beaten egg and stick on the strips of pastry. Brush the pastry with more beaten egg, then stick on the lid, pressing the edges firmly to seal. Brush the whole pie with beaten egg and decorate with any scraps of pastry. Cut a few vent holes to allow the steam to escape.
Bake at 400°F for about 35 minutes, until the pastry is a rich golden brown. Cover any areas of the pastry that are darkening too quickly with aluminum foil.
Let the pie cool on a wire rack for about 15 minutes before serving.
Recipe by Savortheflavour.com