Pork Potato And Red Cabbage Pie Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C) and grease a pie dish.
• STEP 2.In a large skillet, heat oil over medium heat and cook the pork until browned. Remove from the skillet and set aside.
• STEP 3.In the same skillet, add the onions and cook until softened. Add the garlic and cook for another minute.
• STEP 4.Add the red cabbage, potatoes, thyme, and bay leaves to the skillet. Cook until the cabbage is wilted and the potatoes are tender.
• STEP 5.Return the pork to the skillet and stir to combine. Season with salt, pepper, and any additional herbs or spices.
• STEP 6.Transfer the filling to the greased pie dish and cover with a layer of puff pastry. Trim the excess pastry and crimp the edges.
• STEP 7.Make a few slits on the top of the pastry to allow steam to escape. Brush the pastry with beaten egg for a golden finish.
• STEP 8.Bake the pie in the preheated oven for 30-35 minutes, or until the pastry is golden and the filling is bubbling.
• STEP 9.Remove from the oven and let it cool for a few minutes before serving.
• STEP 10.Serve the Pork, Potato, and Red Cabbage Pie hot, with a side of green salad.

Cooking Tips

• You can use leftover cooked pork or roast pork for this recipe.
• Feel free to add other vegetables like carrots or mushrooms to the filling.
• For a vegetarian version, substitute the pork with tofu or tempeh.
• Serve the pie with a dollop of sour cream or a drizzle of balsamic glaze for extra flavor.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the pie in the oven at 350°F (175°C) until warmed through.
• This pie is delicious as a main course for lunch or dinner, and can also be enjoyed as a leftover for a quick and satisfying meal.