INGREDIENTS

• 2 tbsp. butter
• 1 large onion thinly sliced
• salt and pepper
• 2 tbsp. flour
• 12 oz. chicken stock
• 1 tsp. English mustard
• 5 oz. cream
• 1 lb. Kentucky Legend Quarter Sliced Ham, cut into chunks
• 1 head cabbage remove base, cut into 1/2″ slice
• 12 oz. frozen puff pastry, thawed
• 1 large egg, beaten

DIRECTIONS

1. Preheat oven to 350 degrees F.
2. Melt 1/2 tbsp of your butter in a large frying pan on medium-low heat. Then add onions, season with salt and pepper and fry for about 15 minutes or until softened and caramelized.
3. Add remaining butter to pan and melt. Then add flour, cooking for 1 minute, whisking to combine with onions and butter. Gradually add chicken stock, whisking to make the mixture smooth. Reduce heat and simmer for 3-4 minutes.
4. Add mustard, cream, and another pinch of salt and pepper and stir. Let cook for another minute.
5. Add ham and cabbage, stir and set aside.
6. If making mini-pies, layer your tins with pie crust, add ham-cabbage mixture, then top with round lid of pie-crust, brushing with egg and pinching edges down with fork tines. If making pie crust-lidded casserole version, fill baking dish with ham-cabbage mixture, then top with pie-crust layer, brushing with egg yolk and pinching edges down with fork tines.
7. Bake mini-pies in oven for 35 minutes, or if making casserole-style, for 25 minutes, or until pastry top is golden.