Cabbage and Mince Pie

Recipe from: 7/18/1996 12:00:00 AM
Ingredients 18
Servings 10
Time

Ingredients

  • PASTRY
  • 480
    g
    cake flour
  • 2
    ml
    salt
  • 300
    g
    butter, diced
  • 1
    extra-large egg
  • 125
    ml
    ice-cold water
  • FILLING
  • 400
    g
    cabbage, shredded
  • 2
    onions, finely chopped
  • 6
    cloves garlic, crushed
  • 650
    g
    mince
  • 400
    g
    tomato purée
  • 10
    ml
    each fresh marjoram and thyme, finely chopped
  • salt and freshly ground black pepper
  • 750
    g
    ripe tomatoes, cut into thick slices
  • 500
    ml
    cream
  • 6
    extra-large eggs, whisked
  • 5
    ml
    mustard powder
 

Method

60-80 mins
 
Preheat the oven to 200 ºC (400 ºF). Spray a 35 x 27 cm oven pan with non-stick spray or grease well. Mix the cake flour, salt and butter in a food processor until the mixture resembles fine breadcrumbs. Add the egg and just enough water until the dough forms a ball around the blade when mixed. Wrap in cellophane and chill for 30 minutes. Roll out the pastry until 5 mm thick and use to line the oven pan. Trim the edges with a sharp knife, prick the crust and chill until needed. Stir-fry the cabbage in a little oil until soft. Remove from the pan and sauté the onion and garlic until soft. Add the mince and stir-fry until lightly browned and cooked. Add the tomato puree and simmer briefly. Season with marjoram, thyme, and salt and pepper to taste. Turn the mince mixture and cabbage into the prepared crust. Arrange the tomatoes on top. Blend the cream, eggs and mustard powder, season to taste with salt and pepper and beat well. Pour over the mixture in the crust and bake for about 60-80 minutes or until set. Serve hot. Makes 8-10 portions.
 

Read more on: bake  |  shallow-fry
 

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