Cabbage and Mince Pie
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 pur?e
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
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 pur?e
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
Methods/steps
Preheat the oven to 200 ?C (400 ?F)
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 saut? 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
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 saut? 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
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