| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | English | Pies/pastry, English | 6 | Servings |
INGREDIENTS
| 12 | oz | Shortcrust pastry |
| 8 | Rabbit joints | |
| 8 | oz | Belly pork, cubed |
| 2 | Onions, peeled and chopped | |
| 2 | Sprigs parsley, | |
| 1 | Sprig thyme, | |
| 3 | Sage leaves, and | |
| 1 | Bayleaf | |
| Tied together with string | ||
| 1/2 | pt | Water or chicken stock |
| Salt and black pepper |
INSTRUCTIONS
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 1 1/2 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. Posted to MM-Recipes Digest V4 #275 by ray.watson@ukonline.co.uk on Mon, 7 Oct 1996.
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