Sausage, Bacon and Boiled-Egg Pie with Juniper Creamed Cabbage
A hearty pie using sausages, bacon, and eggs served with creamy juniper-spiced shredded cabbage.
Estimated Nutrition
Calories
1213
kcal / serving
4852.1 kcal total
Carbs
32.1g
per serving
128.4 g total
Fat
105.1g
per serving
420.5 g total
Protein
35.6g
per serving
142.2 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
375
g
Shortcrust Pastry
Ready-made
1
unit
Flour
Plain, for dusting
CondimentsSauces
1
tbsp
Dairy
4
piece
Egg
Hard-boiled, peeled and halved
150
ml
Double Cream
For the pie filling
150
ml
Double Cream
For the cabbage
50
g
Wensleydale Cheese
Grated
Liquids
600
ml
Chicken Stock
Reduced by half
Meat
NutsSeeds
2
tbsp
Parsley
Fresh, chopped
6
piece
Juniper Berry
Ground to a powder
1
unit
Salt
To taste
1
unit
Black Pepper
To taste
Vegetables
200
g
Mushroom
Sliced and fried in butter until golden
1
piece
Savoy Cabbage
Outer leaves removed, shredded
Method
1
2
3
4
5
6
7
8
9
10