We've been lucky enough to be given some home-grown cabbages and I wanted to use them up. I was browsing online and saw a recipe for Lamb pasties which inspired the creation of these delicious beauties.
Recipe
Makes 8 pasties
Cooking time 1 hour +
Ingredients
For the filling:
1 whole small cabbage, chopped
2 carrots, diced
1 brown onion, roughly chopped
2 large ribs of celery, diced
2 teasppons olive oil
100 grams pecorino romano cheese, grated
6 eggs, beaten
Black pepper to taste
For the pastry:
2 cups plain wholemeal flour + extra for dusting
1 cup oat bran
7g sachet dried yeast
1 tablesppon sugar
1 teaspoon celery salt
1/4 cup celery leaves, wash and chopped finely
1 to 1+1/2 cups of cold water
Method
Place the chopped cabbage in a steamer and cook until soft, about 10 mins. In a large frying pan heat the olive oil and cook the onion, celery and carrot on a medium heat for 3 mins, then cover pan and reduce heat to low and cook for a further 5 mins. Once both cabbage and celery mix are cooked, place in small bowls and leave to cool slightly. Grate 100 grams of pecorino cheese in a bowl and set aside.
Once cooked ingredients are cooled mix them in a large bowl with the cheese and eggs. Add freshly cracked black pepper and set aside.
To make the pastry add the flour, oat bran, yeast, sugar, salt and celery leaves to a large bowl and mix well. Make a well in the centre and slowly pour 1/2 a cup of water in and work the pastry together with a blunt butter knife. Once pastry has come together add another 1/2 cup of water and mix again. You may need more than a cup of water, I found I needed about 1 and 1/4.
When dough comes together cut the large ball into equal segments ending up with 8 rounds of dough. On a floured surface roll each segment out until it is about 10 - 12 cm wide. Place a spoonful of the cabbage and egg mix onto the pastry and fold up the side, making an elongated shape, and place on a baking tray. Continue working through the dough until 8 pasties are made. If you have any left-over cabbage and egg mix, place it in a small oven-proof dish and make a frittata with it.
My pasties did leak a bit in the oven, but they cooked very well and the leaked bits weren't a problem.
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| Cubed carrots |
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| Mirepoix mix |
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| Cabbage in the steamer |
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| Once the cabbage and Mirepoix are cooked |
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| The cabbage, Mirepoix and cheese mix |
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| Pasties |
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| The left-over filling made a very tasty frittata |
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