Rabbit stew pie.
Flavorful shortbread dough pie filled with rabbit with vegetables and bacon.
Ingredients
| rabbit flesh 800 g |
| onion 200 g |
| carrots 450 g |
| bacon 150 g |
| chicken broth 1 liter |
| egg 1 pc |
| vegetable oil 50 ml |
| flour 15 g |
| salt to taste |
| black pepper to taste |
| marjoram to taste |
| BATTER: |
| flour 250 g |
| chilled butter 175 g |
| salt 5 g |
| egg 1 egg |
| balsamic 15 ml |
| cold water 30 ml |
Instructions
Step 1
For the dough, combine the coarsely grated butter with the rest of the ingredients. Knead the dough, wrap in clingfilm and put in the refrigerator for 30 minutes.
Step 2
For the filling, cut the rabbit flesh into small pieces. Fry in oil until browned and transfer to a plate.
Step 3
In the same frying pan, fry the diced carrots, onion and bacon. Add the flour, meat, stock, salt and spices. Braise for 25-30 minutes, then allow the filling to cool and transfer to a mold.
Step 4
Roll out the dough to the size of the mold and cover the filling. Pinch the edges. Prick the dough with a fork and brush with beaten egg.
Step 5
Bake the pie at 180 degrees Celsius for 30 minutes. Bon appetit!
