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Irish Bacon And Cabbage Pot Pie
This a take on a classic Irish dish, bacon and cabbage, but served in a pie! I've adapted this recipe from Donal Skehan's recipe for mini bacon and cabbage pies.
Prep Time: 00:00
Cook Time: 00:00
1/3 cup butter
1 large white onion, halved and thinly sliced into semicircles
2 large carrots, chopped
1 small head of green cabbage, halved and roughly sliced into semicircles
2 1/2 tbs white flour
1 cup chicken stock
1 1/2 tsp course brown mustard
1/2 cup half and half
2 lbs brined pork belly or shoulder
2 tbs chopped fresh italian parsley
1 batch mom's pie dough
1Preheat the oven to 350°F/Gas Mark 4. Remove the pork from the brine and place in a pot with cold water. Bring to the boil and simmer for approximately 25 minutes or until cooked. Remove from the water, cut into 1/2 inch cubes.. Save 1 cup of the pork stock
2Melt 2 TBS of the butter in a large pot, add the onion and carrots and fry slowly for about 15 minutes or until soft and caramelized. Add the remaining butter and flour. Stir until combined.
3Add the stock and stir to combine. Let it simmer until it thickens, stirring occasionally. Season with salt and pepper. Add the mustard. Let it simmer about 2 mins. Pour in the half and half. Stir to combine.
4Add the cabbage to the sauce and let it cook until just wilted. Mix in the pork and parsley. Set the filling aside.
5Line a 9 inch pie dish with the pie dough. Brush the edges of the crust with the egg. Put the filling into the crust. There will be some filling leftover. Put the top of the pie on. Use a fork to crimp the edges together. Slice 4 vent holes in the top of the pie. Brush with egg.
6Bake for 35 mins or until golden brown. Let rest for 15-20 mins. Enjoy!
You can fill the pie pretty full, But you still may have some leftover. Find the pie dough recipe at Mom's Pie Dough
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