Chicken And Cabbage Pie - cooking recipe

Ingredients

3 sheets frozen pie dough, thawed
1 tbsp olive oil
2 None shallots, finely chopped
2 cloves garlic, finely chopped
2 tbsp brandy
14 oz ground chicken
7 oz ground pork or sausage meat
1 tbsp fresh parsley leaves, chopped
1 tsp fresh thyme leaves
1 None egg white
1/2 None cabbage, shredded
2 None chicken breast fillets, each sliced into 3 horizontally
2 tbsp milk
None None Dijon mustard, to serve
None None salad, to serve

Preparation

Preheat oven to 350\u00b0F. Grease a 9 1/2 inch springform pan. Line base with parchment paper then a sheet of pie dough. Line edges with another sheet of pie dough. Chill.
Heat oil in a frying pan over medium heat. Cook shallots and garlic for 3 mins, stirring, until soft. Deglaze with brandy, scraping up browned bits. Set aside to cool slightly then mix with ground meat, herbs and egg white. Season.
Meanwhile, blanch cabbage in boiling water for 3 mins, until tender. Drain then shock in ice water. Drain then pat dry with paper towels.
Spread 1/3 of ground meat mixture inside prepared pie shell. Top with 1/3 of cabbage and 1/2 of sliced chicken. Repeat layers. Top with remaining ground meat and cabbage. Cover with remaining pastry sheet. Trim and seal edges, crimping with a fork. Brush with milk. Make a slit in center for steam to escape and bake for 1 hour 30 mins, until golden brown. Let cool then chill overnight.
Serve with mustard and salad.