CookEat Recipe
Spiced Rabbit and Egg Puff Pie
Stewed rabbit with garlic, peppers, tomato, eggs and curry under a golden puff pastry crust.
Method
Steps
Step 1
For the proposed rough puff, toss cold butter through flour and salt, add cold water until a rough dough forms, then roll to a rectangle and fold in thirds. Chill 20 minutes; repeat rolling and folding twice, chilling between turns. Roll to about 3 mm for the shapes required below.
Step 2
Season rabbit with salt, pepper and cayenne; stew covered with garlic, pepper, onion, tomato, cloves, allspice and water until tender, 60–90 minutes. Remove large bones and reduce the sauce.
Step 3
Line a deep pie dish with part of the proposed puff pastry and blind bake at 200 °C about 12 minutes. Add rabbit and sauce, scatter chopped hard-boiled eggs and curry powder.
Step 4
Cover with remaining pastry, seal, vent and brush with beaten egg. Bake 25–30 minutes until golden and filling is hot through.
Cooked it? Rate it.
Cooked 0 times