Egg and Cabbage Pie

1. In a large heavy-based saucepan melt the butter over medium heat. Fry the onions, stirring, for 5 minutes or until soft but not brown.

2. Stir in the cabbage, salt and pepper, nutmeg, paprika, lemon juice and bacon.

3. Reduce heat, cover and cook for 30 minutes until the cabbage is tender. Remove pan from heat and leave to cool.

4. Heat the oven to 200°C (400°F) Arrange the cabbage in a medium-sized baking dish, arranging slices of egg between each layer.

5. Roll out the pastry to a thickness of 1/4 inch and larger all around than the pie rim.

6. Damp the edge of baking dish. Trim a strip from the edge of the pastry and use to line the rim of the dish.

7. Dampen, then transfer the lid to cover the pie. Press to seal and use the trimmings for decoration.

8. Make a small hole to allow steam to escape. Brush with beaten egg and bake for 30 minutes.

Serve hot.


Shortcrust Pastry

2 cups All purpose flour
1/2 teaspoon salt
1/4 pound butter or margarine, diced
about 8 teaspoons cold water

1. Sift the flour and salt into a mixing bowl. Add the fat and use a palette knife or spatula to cut it into the flour until it is in pea-sized pieces.

2. With the fingertips, rub the fat into the flour, lifting it up high and rubbing it with your thumbs on top. Let it fall back into the bowl to keep cool.

3. When it resembles even breadcrumbs, sprinkle on half the water and stir with a knife, until it clings together.

4. Add a little more water, as necessary, and with your hands, draw the dough together into a ball, picking up the crumbs.

5. Place the dough on a work surface and knead lightly until smooth. Wrap and chill dough for 30 minutes before using.