Ingredients
3 small white onions, diced
3 garlic cloves, finely sliced
250g mushrooms halved or whole if small
75g butter
3 tbsp flour
1 tbsp mustard wholegrain
350ml cider
250ml single cream
500g boiled ham, cubed (1½ cm) and fat removed
300g peas
1 packet, puff pastry
1 beaten egg
For the cabbage and bacon side:
1 pack of collar bacon, cut into chunks
1 head of White savoy cabbage, shredded
Method
1. Melt the butter in a large saucepan and gently fry the onions and garlic for 3-4 minutes until softened.
2. Add the mushrooms and cook for a couple of minutes.
3. Sprinkle over the flour, stir well and cook for a further 2 minutes.
4. Remove from the heat and stir in the cider.
5. Return to the heat and pour in the single cream and stir in the mustard. Continue to cook until it forms a sauce consistency.
6. Add the chopped ham and peas, fold everything together and tip into an ovenproof pie dish. Place a pie funnel in the middle.
7. Roll out the puff pastry to a slighter bigger size then the pie dish.
8. Drape the pastry lid over the top and crimp the edges of the pastry to form a seal.
9. Brush the pastry with beaten egg to glaze.
10. Place in a preheated oven at 180C degrees and cook for 25 minutes until golden brown.
For the cabbage and bacon:
1. Pour a little oil into a pan and gently fry the bacon chunks until crispy
2. Meanwhile, pour a little water into a saucepan and steam the cabbage for roughly 5 minutes or until nearly soft.
3. Add the cabbage to the crispy bacon and stir.
4. Season and serve.