400 gr pastry
1kilo rabbit
200gr shoulder pork
1tbs olive oil
300gr onions
4 bay leafs
1tsp mixed spice
250 ml red wine
100 gr carrots
400 gr fresh or frozen peas
200 gr peeled and chopped fresh tomatoes
Chop the rabbit a fry in oil together with the pork. After it cools down take of the meat from the bones.
Fry together the onions, bay leaves and spice. Cover and cook gently for 20 minutes. Add wine, carrots, peas and tomatoes cover pan and keep cooking gently for further 15minutes. Cool down.
With a rolling pin open more than half the quantity of the pastry to cover a greased dish. Spread the rabbit and pork over the pastry and spread the sauce over the rabbit. Cover the pie with the rest of the pastry. Press firmly the ends of the pastry and cut the remaining pastry. With a fork pierce the top of the pastry and bake in a warm oven until top is golden. For the first 15 minutes temperature must be 200 Celsius and for the rest that is about 35 minutes more temperature must be 180 Celsius.
home
contact us
Discussions
