This pie puts ground pork and shredded cabbage inside a flaky pastry shell, seasoned with crushed black peppercorns and finished with a chicken stock gravy. It takes about two hours start to finish, feeds six, and comes out of the oven as a complete meal — protein, vegetables, and starch in one dish. If you want a hearty cold-weather dinner that reheats well the next day, this is a solid choice.
The technique that matters
The most important step is cooking the flour into the pork and onion mixture before adding any liquid. That 1–2 minutes of stirring flour directly into the hot fat and meat does two things: it cooks out the raw starch taste, and it creates an evenly distributed thickener so the filling sets firm enough to slice cleanly. If you skip this or rush it, the stock goes in as a thin liquid and the filling stays soupy — which means a soggy bottom crust and a pie that falls apart on the plate. The second thing worth getting right is filling temperature. Spoon a hot filling into raw pastry and the fat in the dough starts to melt before the pie hits the oven, which kills the flaky texture. Let the filling cool to at least room temperature, or spread it on a baking sheet for 10 minutes to speed that up.
What can go wrong
- Watery filling after baking: Cabbage releases moisture as it cooks. If you didn’t simmer the filling uncovered long enough to reduce it, that water will pool inside the pie. Fix: the filling should look thick and almost paste-like before it goes into the crust — not saucy.
- Undercooked ground pork: Ground pork must reach 160°F (71°C) internally. The filling cooks again in the oven, but don’t rely on that to finish raw meat. Brown the pork fully in the skillet first — no pink remaining — before adding cabbage and stock.
- Bottom crust stays pale and doughy: A pie dish sitting on a cold oven rack won’t brown underneath. Place the pie dish on a preheated baking sheet or move it to the lower third of the oven for the last 15 minutes.
- Top crust puffs and separates from filling: This happens when the filling shrinks during baking and leaves an air gap. Pack the filling in firmly and mound it slightly in the center so it supports the top sheet of pastry as it bakes.
- Peppercorn crunch in every bite: Whole crushed peppercorns are traditional here, but if anyone at the table dislikes biting into them, skip the whole peppercorns entirely and double the white pepper instead — same flavor, no surprises.
Storage and reheating
Cool the pie completely before covering it — trapping steam makes the crust go soft. Stored in the fridge in an airtight container or wrapped tightly, it keeps for up to 3 days. To reheat, put slices on a baking sheet in a 350°F (175°C) oven for 15–20 minutes; this brings the crust back to something close to its original texture. The microwave works in a pinch but softens the pastry noticeably. For freezing, wrap individual slices in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the fridge before reheating in the oven — do not reheat from frozen, as the filling will heat unevenly and the pastry will steam rather than crisp.
Minced Pork Norwegian Fårikål Pie
Equipment
Ingredients
For the Filling:
1 lb ground pork (minced pork) - freshly ground or 80/20 blend
1 medium yellow onion - finely chopped- ½ medium green cabbage - shredded
- 1 tbsp whole black peppercorns - lightly crushed for aroma
2 tbsp all purpose flour (plain flour Australia and UK) - for thickening
1 cup chicken stock (chicken broth or chicken bouillon) - low sodium preferred
1 tsp salt - to taste
½ tsp white pepper - optional, for warmth
For the Pie Crust:
- 2 sheets prepared pie crust - store-bought or homemade
1 large egg - beaten with 1 tsp water for egg wash
Instructions
- Preheat the oven to 375°F (190°C). Set your pie crusts out to come to room temperature if using store-bought dough.
- In a Dutch oven or heavy pot, cook the chopped onions in a bit of neutral oil over medium heat for 3-5 minutes until translucent and fragrant.
- Add the minced pork and cook until fully browned—about 8 minutes. Use a wooden spoon to break the meat into small pieces as it cooks.
- Sprinkle in the flour and stir continuously for 1-2 minutes to coat the meat and absorb any excess fat.
- Add the shredded cabbage and gently sauté for 5-7 minutes until it softens slightly. The cabbage should still retain some crunch.
- Stir in chicken broth, crushed peppercorns, salt, and white pepper. Simmer uncovered for 10 minutes until the mixture thickens into a rich filling.
- Line a 9-inch pie dish with one sheet of pastry. Spoon in the cooled pork and cabbage mixture evenly.
- Cover with the second pastry sheet. Trim and crimp edges. Cut a few small slits in the top to allow steam to escape.
- Brush the top with an egg wash for a golden crust.
- Bake on the center rack for 45-55 minutes, or until the crust is golden brown and you see bubbling juices through the slits.
- Remove from oven and allow the pie to rest for 10 minutes before serving to let the filling set.
Notes
- Substitute ground turkey for a leaner version.
- Add a pinch of caraway seeds for deeper Nordic flavor.
- If you prefer a gluten-free option, use a GF pie crust and substitute cornstarch for the flour when thickening.
Nutrition
Common questions
Can I use ground lamb instead of ground pork to stay closer to the original dish?
Yes, ground lamb works and will give you a stronger, slightly gamier flavor that’s closer to traditional fårikål. Use an 80/20 lean-to-fat ratio and cook it to 160°F (71°C) just as you would the pork — the technique is identical.
Is this pie filling enough on its own, or do I need to serve something alongside it?
The filling has ground pork, cabbage, and a starch-thickened gravy all inside a pastry shell, so it genuinely works as a standalone meal for six. If you want to add something, a simple green salad or boiled potatoes on the side rounds it out without much extra effort — skip the garnish, not worth the extra dish.
My store-bought pie crust tears when I try to drape it over the filling. What am I doing wrong?
The dough is probably still too cold and stiff. Let it sit at room temperature for at least 15 minutes before unrolling, and unroll it slowly. If it tears, press the edges back together with your fingers — the egg wash will seal any seams during baking.
How do I know when the pie is fully cooked through?
The crust should be deep golden brown on top and the filling should be bubbling at the steam vents — that usually takes 40–45 minutes at 375°F (190°C). If you want to be certain the pork is safe, an instant-read thermometer inserted through a steam vent into the center of the filling should read at least 160°F (71°C).
Can I make this pie ahead and bake it the next day?
Yes — assemble the pie fully, cover it with plastic wrap, and refrigerate unbaked for up to 24 hours. Add the egg wash just before it goes into the oven, and expect to add 5–10 minutes to the bake time since it’s starting cold.
What to cook next
- Cumberland Sausage Mince Pie
- Wild Venison Mushroom Pies
- Mediterranean Lamb Feta Pie
- Savory Pork Apple Pasties
