You’ll Need
For the Boxty
700g floury potatoes
120g plain flour
1/2 tsp bicarbonate of soda
1/2 tsp sea salt
120-150ml buttermilk or milk mixed with 1 tsp lemon juice
1 tbsp vegetable oil
For the Filling
6 pork sausages
250g white cabbage, finely shredded
1 onion, thinly sliced
1 tsp wholegrain mustard
1/2 tsp dried thyme
Black pepper
Optional but dangerous
Onion gravy
Pickled beetroot
Fried eggs
Equipment
Four lightly oiled 12cm pie tins
Method
Peel the potatoes. Boil 350g until tender, drain and mash; grate the remaining 350g and squeeze it fiercely in a clean cloth.
Preheat your air fryer to 190°C.
Air fry the sausages for 9 minutes, turning once, then cool slightly and slice.
Put the cabbage and onion in a heatproof dish with 1 teaspoon of oil and air fry for 7 minutes.
Stir the sausage, mustard, thyme and black pepper through the cabbage.
Mix the mash, grated potato, flour, bicarbonate, salt and enough buttermilk to make a thick, mouldable batter.
Press boxty over the base and sides of each tin, add the filling and seal with more boxty. Brush with the remaining oil.
Air fry for 16-19 minutes until deep gold, crisp underneath and 75°C in the centre.
Rest for 5 minutes before turning out.