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Rustic Pork & Cabbage Pie

with Pickled Red Cabbage, Spring Onion Oil & Crispy Pork Crumb

Ingredients

Pie Filling

• 1.2 kg pork mince
• 2 brown onions, roughly diced
• 4 garlic cloves
• 1 tbsp oil
• 3 tbsp butter
• 1 stock cube
• Dijon mustard
• 1 1/2 cups water
• 1 tbsp Worcestershire sauce
• 1/2 tsp tabasco
• Splash of red wine
• Splash of apple cider vinegar
• 1 1/2 tsp paprika
• 1 tsp cumin
• 1/2 tsp cardamom
• 2 tsp cracked black pepper
• 1/2 tsp white pepper
• Salt to taste
• 1 1/2 tbsp cornflour
• 1 1/2 tbsp gravy powder
• 2 tbsp water

Cabbage Layers

• 1/2 green cabbage
• 1/2 red cabbage
• 2 tbsp butter
• Salt & black pepper

Pastry

• 3 sheets puff pastry
• 2 egg yolks
• 1 egg white

Potato Mash

• 3 large potatoes, peeled & chopped
• 2 tbsp butter
• 1/4 cup cream
• Salt

Spring Onion Oil

• 4 spring onions
• 1/2 cup neutral oil
• Pinch of salt

Quick Pickled Red Cabbage

• 1 cup finely sliced red cabbage
• 2 tbsp apple cider vinegar
• Pinch of sugar and salt

Crispy Pork Crumb

• Reserved raw pork mince
• Store bought fried shallots
• Smoked paprika
• Salt

Pepper Gravy Drizzle

• Cracked black pepper
• Worcestershire sauce
• Knob of butter

Method

Prepare the Pickled Red Cabbage

1. Combine sliced red cabbage, vinegar, sugar and salt
2. Toss well and set aside

Make the Spring Onion Oil

1. Blend spring onions, warm oil and salt until smooth

Cook the Cabbage Layers

1. Melt butter in a large pan over medium heat
2. Cook green cabbage leaves until softened, but not fully cooked
3. Repeat separately with red cabbage
4. Set aside to cool

Cook the Pork Filling

1. Heat oil and butter in a large pan
2. Cook onion and garlic until softened
3. Reserve approximately 1/4 cup raw pork mince for the crispy pork crumb
4. Add the rest of the pork mince and brown well
5. Add stock cube, water, worcestershire, tabasco, red wine, apple cider vinegar and spices
6. Simmer for 5 minutes

Reserve the Gravy Liquid

1. Remove 1/2 cup cooking liquid from the pan for later

Thicken the Filling

1. Mix cornflour, gravy powder and water together
2. Stir into pork filling until glossy and thickened

Make the Crispy Pork Crumb

1. Combine reserved pork mince, paprika, salt and pepper in a pan with a small amount of oil on medium heat
2. Cook until golden and crispy

Assemble the Pie

1. Line pie dish with puff pastry, slightly overlapping the outside of the dish for sealing later
2. Layer pork filling and cabbage leaves alternately
3. Spread a thin layer of dijon mustard on the second to last mince layer
4. Finish with top pastry sheet
5. Fold overhangs back over and seal top of pie

Finish the Pie

1. Whisk 2 egg yolks with 1 egg white
2. Brush over pastry
3. Cut steam vents into the top

Bake the Pie

1. Bake at 200°C / 390°F for 35-45 minutes until deep golden brown
2. Rest for 10-15 minutes before slicing

Make the Potato Mash

1. Boil potatoes until soft
2. Mash with butter, cream and salt until smooth

Reduce the Pepper Gravy

1. Reduce reserved cooking liquid with extra black pepper, worcestershire sauce and butter until glossy

Plate the Dish

1. Place pie slice slightly off centre on plate
2. Add potato mash beside pie
3. Drizzle with pepper gravy
4. Add pickled red cabbage
5. Scatter crispy pork crumb around the plate
6. Dot spring onion oil around the plate

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