- 1 rabbit, jointed
- 2 slices black pudding, cubed
- 3 slices smoked streaky bacon, chopped into small pieces
- 1 carrot, diced
- 1 onion, sliced
- 2 cloves garlic, sliced
- 150g chestnut mushrooms
- Small bottle (187ml) dry white wine
- 2 bay leaves
- Small handful fresh thyme, leaves only
- Plain flour approx 2 tbsp
- Salt and pepper
- Puff Pastry
This Rabbit and Black Pudding Pie by Good Egg Foodie, is the epitome of hearty food.
For the Pastry:
- Roll out the puff pastry into a pie dish about 2-3mm thick. Drape it into the dish and gently push it to the edges. Leave some pastry hanging over the edge of the pie dish as it will shrink when cooked, place in fridge for a couple of hours. Take the pie dish from the fridge and put some baking paper in it, weighed down with baking beads, bake for 10 minutes.
- Remove from the oven and slice the excess pastry off that is now hanging over.
- Take out the baking beads or rice and put the dish back into the oven for 4 minutes.
- Remove from the oven, leave it a couple of minutes to settle a little, then carefully using the back of a wooden spoon, press the base of the dish back down.
- Carefully ladle the pie contents into the dish now, filling it to about 2cm below the top.
- Take your pastry and roll it to around the same thickness as before 2-3mm, baste the pastry edges of the dish that has been cooked with the whisked egg, and then drape the rolled out pastry over the top, gently press the edges down with your fingers so they’re firmly connected, and remove the excess pastry. Now carefully score a cross pattern over the pastry, being careful not to pierce it, before cutting a hole in the centre for the steam to escape, and brushing it with the beaten egg mix.
- Pop it into the oven for around 40 minutes, until the pastry is a deep golden brown and when you spear the Centre, the knife comes out hot.
For the Pie Filling:
Season the flour with salt and pepper and roll your rabbit joints in it
- Put the rabbit, carrot, garlic, onion, bay, thyme and wine in the slow cooker
- Cook on low for 6-8 hours
6-8 hours later…
- Fry the bacon, mushrooms and black pudding until cooked then transfer to a large bowl
- Take the rabbit out of the slow cooker and take the meat off the bones. The bones are small and brittle so go carefully. Put the meat in your bowl
- Pour the cooking liquid into the bowl over a sieve. This ensures that any small bones are caught as well as the bay leaves
- Mix your ingredients so they are all combined. You can now go pie crazy: short crust, puff top or even mash topped.
This is filling but rich so serve with a bit of green veg to cut through.