Rabbit and leek pie
Preparation: 20 minsCooking: 40 minsServes: six 150ml pies or one large
Ingredients:
- 600g boneless, farmed rabbit cut into bite-sized cubes
- 150g baby leeks, trimmed and thickly sliced
- 12 baby onions, peeled and halved
- 150g button mushrooms, wiped and de-stalked
- three rashers smoked bacon, cut into lardons
- 100ml Leffe Blond
- 250ml chicken stock
- 50g plain flour
- 400g packet puff pastry, in sheets
- two eggs, beaten
- two tbsp chopped parsley
- two cloves garlic, sliced
Pre-heat the oven to 190OC. Coat the rabbit in seasoned flour, patting off and reserving the excess. Heat a couple of tablespoons of olive oil in a heavy-based pan and lightly brown the rabbit pieces. Remove from the pan and set aside.
Brown the onions until golden and tender, do the same with the mushrooms and leeks then return the rabbit to the pan.
Add the remaining flour and cook, stirring for a couple of minutes. Add the bacon, parsley, garlic, Leffe Blond and stock then bring to the boil, simmer for three to four minutes, remove from the heat and cool.
Lightly flour a work surface and cut out one or more pastry lids by inverting a pie dish on to the pastry and cutting around it. Cut strips and place around the rim, dampening slightly before applying the pastry.
Brush with egg wash, fill the dish with mixture and cover with the pastry lid, sealing all the way round with your thumbs.
Brush the lid with egg wash, make an incision in the pastry to let the steam out and place in the oven for 20 to 30 minutes until the pastry is golden brown.
Supplied by Interbrew
