Suffolk rabbit pie(english)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Shortcrust pastry |
| 8 | Rabbit joints | |
| 8 | ounces | Belly pork, cubed |
| 2 | Onions, peeled and chopped | |
| 2 | Sprigs parsley, | |
| 1 | Sprig thyme, | |
| 3 | Sage leaves and | |
| 1 | Bayleaf | |
| Tied together with string | ||
| ½ | pint | Water or chicken stock |
| Salt and black pepper | ||
Directions
Put the rabbit joints, belly pork, onion, herbs and water or stock into a casserole and season to taste. Cover and cook for 1 to 1½ hours or until the rabbit joints are tender, topping up with water or stock as necessary. Discard the herbs and turn the stew into a large deep pie dish. Allow to cool. Set oven to 325/F or Mark 3. Roll out the pastry on a lightly floured surface to form an oval. Damp the edges of the pie dish and put on the pastry lid, trimming the edges neatly. Use the trimmings for decoration. Brush the pastry with a little milk or beaten egg to glaze. Increase the oven temperature to 400/F or Mark 6 and cook the pie for 40 to 50 minutes, or until the top is goldep brown. Serve with potatoes and swedes mashed together with butter and milk, carrots and a green vegetable.