1/2 Savoy cabbage, roughly chopped
2 tbsp olive oil
200 g thick-cut smoked bacon, cubed
2 eggs
3 shallots, finely diced
3 cloves of garlic, crushed, peeled and chopped
a bunch of flat-leaf parsley, finely chopped
sea salt
freshly ground black pepper
200 g flour
250 ml milk
2 tbsp olive oil
200 g thick-cut smoked bacon, cubed
2 eggs
3 shallots, finely diced
3 cloves of garlic, crushed, peeled and chopped
a bunch of flat-leaf parsley, finely chopped
sea salt
freshly ground black pepper
200 g flour
250 ml milk
method
1. Heat the oven to 180°C/gas 4.
2. Steam the cabbage for 3 minutes. Smear a pie dish with olive oil and heat in the oven.
3. In a bowl, mix together the bacon, eggs, shallots, garlic, parsley and seasoning. Add the flour and milk and blend into a smooth dough.
4. Remove the hot pie dish from the oven. Spread half the dough over the base of the dish, pile on the cabbage and pack it down with your hands, and cover with the remaining dough.
5. Bake for 35 minutes until golden and firm.
2. Steam the cabbage for 3 minutes. Smear a pie dish with olive oil and heat in the oven.
3. In a bowl, mix together the bacon, eggs, shallots, garlic, parsley and seasoning. Add the flour and milk and blend into a smooth dough.
4. Remove the hot pie dish from the oven. Spread half the dough over the base of the dish, pile on the cabbage and pack it down with your hands, and cover with the remaining dough.
5. Bake for 35 minutes until golden and firm.
serving amount
serves 6
rate this recipe
10.0
out of 10
1 user has helped to rate this recipe.
|
1 comments
| |||
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
