For the pastry
300g plain flour
1 large egg
pinch of salt
For the filling
175g lean pork mince,
1 red onion
1 tbsp rapeseed oil
2 tsp smoked paprika
salt and pepper
100g mature Cheddar
beaten egg, for glazing and sealing
Dice the butter and rub into the flour and salt, using the finger tips. Add the beaten egg and mix to form a dough, adding cold water if necessary. Wrap in film and chill for 30 mins.
Make the filling. Finely chop the onion and shred the cabbage. Heat the oil in a large frying pan and cook the onion until softened. Add the pork, stirring and breaking up any lumps until evenly cooked. Add thecabbage to the pan along with 2 tbsp of cold water. Sprinkle over the smoked paprika and raisins and stir. Cover and cook gently for 5 mins until the cabbage is soft and tender. Season to taste and allow to cool. Coarsely grate the cheese and add to the pork mixture once it has cooled.
Divide the dough into 8 equal portions. Roll out one piece at a time into a disc 15cm round. Spoon an eighth of the pork mixture onto the pastry. Brush the edges of the pastry with beaten egg. Fold the pastry up and over the filling, pinching the edges to seal with fingertips or a fork. Place on a baking tray and repeat until there are 8 pasties. Brush lightly with egg to glaze. Bake in the preheated oven 190°C/gas mark 5 for 25-30 mins, until golden and crisp. Serve hot or cold.
Other cabbage recipes in our Nov/Dec 2014 issue:
• Pan-fried fish with cabbage and peas
• Pickled red cabbage
• Potato and Savoy cabbage soup
• Baby cabbage with bacon
• Braised red cabbage
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