Chicken And Cabbage Pie

• 3 sheets pie dough frozen, thawed
• 1 tablespoon olive oil
• 2 shallots finely chopped
• 2 cloves garlic finely chopped
• 2 tablespoons brandy
• 14 ounces ground chicken
• 7 ounces ground pork or sausage meat
• 1 tablespoon fresh parsley leaves chopped
• 1 teaspoon fresh thyme leaves
• 1 egg white
• 1/2 cabbage shredded
• 2 chicken breast fillets each sliced into 3 horizontally
• 2 tablespoons milk
• dijon mustard to serve
• salad to serve

1. Preheat oven to 350u0b0F. 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.
2. 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.
3. Meanwhile, blanch cabbage in boiling water for 3 mins, until tender. Drain then shock in ice water. Drain then pat dry with paper towels.
4. 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.
5. Serve with mustard and salad.

olive oil, shallots, garlic, brandy, ground chicken, ground pork, parsley, thyme, egg, cabbage, chicken, milk, serve, salad

Taken from www.yummly.com/recipe/Chicken-and-Cabbage-Pie-1402885 (may not work)