Hello everyone...
Back for the last post of the day. Feast or famine, no? :)
I will start by saying sorry for not taking photos to show you this whole process. I harvested an amazing Savoy cabbage on Sunday. It was a thing of beauty. And it topped the scales at 10 pounds 1 ounce. And that was after I had pulled off all the guard leaves.
We had cabbage for dinner Sunday night but I still had most of it left. So Monday night for dinner I made one of my favourite pies.
I originally got this recipe from an English magazine called Vegetarian Christmas. We are not actually vegetarians but we do eat a lot of veg. I have adjusted the recipe just a bit over the years so I will share that with you now.
You are going to need to make pastry for a double crust pie. For myself, I like to make pastry with either pure lard, butter or a combination of both. I do not like to use vegetable shortening but that is just my personal preference. When you make your pie, and I hope you will, use whatever you prefer.
For the ingredients you will need:
- about 1 pound of potatoes, peeled and cut into small dice (I used the Irish Cobbs from the previous post. Yukon Gold would be a good choice)
- a couple large red onions, sliced thinly (I have increased the amount of onions from the original recipe as I like more of them)
- a couple cloves or garlic, finely minced
- about 1 - 1 1/4 pounds of finely shredded savoy cabbage
- ground cumin, about a teaspoon
- salt and pepper to taste
- extra virgin olive oil and butter
- 4 fresh large eggs
Get a large frying pan, add about 1 tablespoon of the oil and 1/2 tablespoon of butter and heat. Add the potatoes and the red onions and saute them on low until the potatoes have taken on some colour and the onions and soft and starting to brown. Remove from the pan and set aside.
Add another tablespoon of oil and 1/2 tablespoon of butter to the pan and heat and then add the cabbage, the garlic and the ground cumin. If you do not like the taste of cumin you could substitute anything that you like such as sage or thyme. Saute the cabbage for a few minutes over medium heat to get it going and then add 1/4 cup of water, stir around, turn it down to low and pop on a lid.
Leave it to gently cook until the cabbage is soft which took me about 10 minutes. Turn it off and allow to cool.
Make your pastry. Use half to line the bottom of a large pie plate (mine was 10") and then add the potato and onion mixture in an even layer. Top with all the lovely cabbage, again in a smooth even layer.
Now, make 4 little pockets in the cabbage, evenly spaced around the dish. Into each of these, crack one egg as you can see from the photo below. Finally a photo right! Sorry about that. :(
Now top with your remaining pastry and seal the edges. Cut a couple of slits for the steam to escape. Now, you can leave it alone at this point or go the extra mile and decorate the pie as I have done. I cannot bear to see a naked pie.
I have used a couple of cookie cutters to make acorns, oak leaves and maple leaves from the scrap pastry. Pat on a little cold water and stick them on wherever you like.
Now you want to glaze the top of the pie. Beat a small egg and paint on the egg wash getting into all the little nooks and crannies of the pastry.
Bake in a preheated 400F oven for about 25 - 30 minutes. Have a look at it after 25. You want the pastry to be lovely and golden like this photo below.
You can really see those cute little leaves and acorns that I slaved away over. They really add something to the pie, don't you think? After all, we eat with our eyes first! :)
After you remove it from the oven let it sit for about 5 minutes before you cut into it. You can see the filling and the cooked egg in this photo. It is utterly delicious.
So glad you stopped by today. Do let me know if you try this recipe and what you think of it. Have a great day.
Cheers, Melanie
Back for the last post of the day. Feast or famine, no? :)
I will start by saying sorry for not taking photos to show you this whole process. I harvested an amazing Savoy cabbage on Sunday. It was a thing of beauty. And it topped the scales at 10 pounds 1 ounce. And that was after I had pulled off all the guard leaves.
We had cabbage for dinner Sunday night but I still had most of it left. So Monday night for dinner I made one of my favourite pies.
I originally got this recipe from an English magazine called Vegetarian Christmas. We are not actually vegetarians but we do eat a lot of veg. I have adjusted the recipe just a bit over the years so I will share that with you now.
You are going to need to make pastry for a double crust pie. For myself, I like to make pastry with either pure lard, butter or a combination of both. I do not like to use vegetable shortening but that is just my personal preference. When you make your pie, and I hope you will, use whatever you prefer.
For the ingredients you will need:
- about 1 pound of potatoes, peeled and cut into small dice (I used the Irish Cobbs from the previous post. Yukon Gold would be a good choice)
- a couple large red onions, sliced thinly (I have increased the amount of onions from the original recipe as I like more of them)
- a couple cloves or garlic, finely minced
- about 1 - 1 1/4 pounds of finely shredded savoy cabbage
- ground cumin, about a teaspoon
- salt and pepper to taste
- extra virgin olive oil and butter
- 4 fresh large eggs
Get a large frying pan, add about 1 tablespoon of the oil and 1/2 tablespoon of butter and heat. Add the potatoes and the red onions and saute them on low until the potatoes have taken on some colour and the onions and soft and starting to brown. Remove from the pan and set aside.
Add another tablespoon of oil and 1/2 tablespoon of butter to the pan and heat and then add the cabbage, the garlic and the ground cumin. If you do not like the taste of cumin you could substitute anything that you like such as sage or thyme. Saute the cabbage for a few minutes over medium heat to get it going and then add 1/4 cup of water, stir around, turn it down to low and pop on a lid.
Leave it to gently cook until the cabbage is soft which took me about 10 minutes. Turn it off and allow to cool.
Make your pastry. Use half to line the bottom of a large pie plate (mine was 10") and then add the potato and onion mixture in an even layer. Top with all the lovely cabbage, again in a smooth even layer.
Now, make 4 little pockets in the cabbage, evenly spaced around the dish. Into each of these, crack one egg as you can see from the photo below. Finally a photo right! Sorry about that. :(
Now top with your remaining pastry and seal the edges. Cut a couple of slits for the steam to escape. Now, you can leave it alone at this point or go the extra mile and decorate the pie as I have done. I cannot bear to see a naked pie.
I have used a couple of cookie cutters to make acorns, oak leaves and maple leaves from the scrap pastry. Pat on a little cold water and stick them on wherever you like.
Now you want to glaze the top of the pie. Beat a small egg and paint on the egg wash getting into all the little nooks and crannies of the pastry.
Bake in a preheated 400F oven for about 25 - 30 minutes. Have a look at it after 25. You want the pastry to be lovely and golden like this photo below.
You can really see those cute little leaves and acorns that I slaved away over. They really add something to the pie, don't you think? After all, we eat with our eyes first! :)
After you remove it from the oven let it sit for about 5 minutes before you cut into it. You can see the filling and the cooked egg in this photo. It is utterly delicious.
So glad you stopped by today. Do let me know if you try this recipe and what you think of it. Have a great day.
Cheers, Melanie
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