St. Patrick's Day Savory Pie (Print Version)
# Ingredients:
→ For the Meat & Veggies
01 -
1 medium head of green cabbage (2 pound 8 ounces)
02 -
2 ½ cups smoked ham, chopped
03 -
3 cups yellow onions, chopped (1 ½ large onions)
04 -
2 tablespoons garlic cloves, minced
05 -
2 tablespoons salted butter
→ For the Gravy
06 -
3 ½ tablespoons salted butter
07 -
5 tablespoons all-purpose flour
08 -
scant ½ cup whole milk
09 -
scant 1 ½ cups low-sodium chicken stock
10 -
½ teaspoon salt
11 -
½ teaspoon ground black pepper
12 -
¾ teaspoon dried thyme leaves
13 -
¼ teaspoon ground sage
→ For the Pastry
14 -
1.3 lb puff pastry
15 -
1 large egg, beaten
# Instructions:
01 -
Remove the stem and outer leaves from the cabbage, cut it into wedges, then chop into bite-sized pieces. Rinse in a colander, then place in a large Dutch oven and add 3 inches of water. Cover and bring to a boil, then let the cabbage simmer, covered, until crisp-tender, about 8-10 minutes. Drain and rinse with cold water.
02 -
Cut the ham into bite-sized pieces and set aside. Chop the onions and mince the garlic, then sauté with 2 tablespoons of butter in a large skillet until golden brown. Transfer to a bowl and set aside.
03 -
In the same skillet, melt 3½ tablespoons of butter and whisk in the flour. Cook over medium heat for a couple of minutes, whisking constantly. Gradually whisk in the milk, then the chicken stock. Continue stirring until the gravy has thickened, then season with salt, pepper, dried thyme, and sage.
04 -
Stir the sautéed onion mixture and chopped ham into the gravy and heat through. Transfer the gravy to a large bowl and stir in the cooked cabbage until well mixed. Spread the filling evenly in a 6-cup (1.4 liter) capacity pie dish, and let it cool before adding the pastry.
05 -
Preheat the oven to 400°F (200°C). Roll out the chilled puff pastry and cut out a lid to fit on top of the pie. Use the remaining pastry to cut strips to go around the rim of the pie plate.
06 -
Brush the rim of the pie plate with beaten egg and attach the strips of pastry. Brush the pastry strips with more beaten egg, then place the pastry lid on top, pressing the edges firmly to seal. Brush the entire pie with beaten egg and decorate with any pastry scraps if desired. Cut a few vent holes to allow steam to escape.
07 -
Bake at 400°F for about 35 minutes, until the pastry is a rich golden brown. Cover any areas of the pastry that are darkening too quickly with aluminum foil.
08 -
Let the pie cool on a wire rack for about 15 minutes before serving. This allows the filling to thicken.
# Notes:
01 -
Adjust the seasonings to taste according to your preference.
02 -
Make sure to whisk the gravy well to avoid lumps.
03 -
Don't skip the egg wash as it gives the pastry its golden color.
04 -
Leftovers will keep for 3-5 days in the refrigerator if tightly covered.