Chicken and cabbage pie

1.Preheat oven to 180°C (160°C fan-forced). Grease a 24cm springform cake pan. Line base with baking paper, top with a pastry sheet. Cut second sheet into three, press around sides of pan. Refrigerate until ready to use.

2.Heat oil in a frying pan on medium. Cook eschalot and garlic for 3 minutes, stirring until soft. Add brandy, simmer for 30 seconds, scraping up brown bits from pan. Set aside to cool slightly.

3.Slice each chicken fillet horizontally into three thin slices. Combine chicken mince, pork mince, herbs, egg white and eschalot mixture. Season. Cook cabbage in boiling water for 3 minutes, until tender. Drain, cool in iced water. Drain, pat dry with paper towel.

4.Spread one-third of mince mixture over pastry. Top with one-third of cabbage and half of sliced chicken. Repeat layers. Top with remaining mince and cabbage. Cover with remaining pastry sheet, sealing edges. Trim excess and press edges with a fork. Brush with milk. Make a small hole in centre for steam to escape. Bake for 1 1/2 hours, until cooked and golden. Cool and refrigerate overnight. Serve with mustard and salad.