We have raided the Woman's Weekly archives to bring you this rabbit pie recipe from 1925, that is still as delicious today as it was then
Ingredients
- 1 rabbit, meat taken off the bones (use the bones for stock), along with liver and kidneys — there should be 750g (1½lb) meat in total
- 125g shoulder of pork or thick bacon, diced
- 1 medium egg, hard-boiled
- Salt and freshly ground black pepper
- 1 puff pastry sheet (from a Jus-Rol 425g pack of 2 frozen sheets)
- A little milk
- 300ml home-made rabbit or chicken stock
- 1.5 litre pie dish
WEIGHT CONVERTER
Method
- Set oven to 200°C/400°F/Gas 6. Put rabbit, pork or bacon and sliced boiled egg into pie dish (fill it well). Season and add 1 tbsp water.
- Roll pastry to fit top of pie. Place a rim of thinner pastry around edge of dish, then put pie top on. Decorate pie with leaves of pastry and make a hole in crust. Brush with milk, put on a baking sheet and bake for 40 mins, then turn heat down to 180°C/355°F/Gas 4 and cook for another 25 mins.
- Take the pie out of the oven and pour the stock in through the hole in the crust. Leave the pie to cool, then put in the fridge overnight — the stock will set to jelly. Serve the pie cold with salad.
Top Tip for making Easy rabbit pie
You can use chicken and home-made chicken stock, if you prefer
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