Instructions

Making the Filling (1 hour)

1. Remove the stem and outer leaves from the cabbage, cut in wedges, then chop in bite-sized pieces.  Rinse in a colander, then place in a large Dutch oven and add 3 inches of water.  Cover and bring to a boil, then let the cabbage simmer, covered, until crisp-tender, about 10 minutes.  Drain and rinse with cold water.
2. While the cabbage is cooking, cut the ham into bite-sized pieces and set aside.
3. Chop the onions and mince the garlic, then saute with the 2 tablespoons of butter in a large skillet until golden brown.  Stir in the dried thyme, spoon into a bowl, and set aside.
4. In the same skillet, melt 3 1/2 tablespoons of butter and whisk in the flour.  Cook over medium heat for a couple minutes, whisking constantly.
5. Whisk in the milk, then the chicken stock.  Keep stirring until the gravy has thickened, then season to taste.
6. Stir the sauteed onion mixture and chopped ham into the gravy and heat through.  Spoon the gravy into a large bowl and stir in the cabbage until it’s evenly mixed.

Assembling the Pie (15 minutes + 35 minutes baking)

1. Preheat the oven to 400 F.
2. Spread the filling evenly in a 6-cup (1.4 liter) capacity pie dish.
3. Roll out the chilled rough puff pastry and cut out a lid to fit on top of the pie.  Use the remaining pastry to cut strips of pastry to go around the lid of the pie plate.
4. Brush the lip of the pie plate with beaten egg and stick on the strips of pastry.  Brush the pastry with more beaten egg, then stick on the lid, pressing the edges firmly to seal.  Brush the whole pie with beaten egg and decorate with any scraps of pastry.
5. Bake at 400 F for about 35 minutes, until the pastry is a rich golden brown.  Cover any areas of the pastry that are darkening too quickly with aluminum foil.
6. Let the pie cool on a wire rack for about 15 minutes before serving.