Suffolk rabbit pie(english)
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Suffolk rabbit pie(english)
  Rabbit    English  
Last updated 6/12/2012 1:25:25 AM. Recipe ID 59348. Report a problem with this recipe.
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      Title: Suffolk rabbit pie(english)
 Categories: Pies/pastry, English
      Yield: 6 Servings
 
     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
 
  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.
 




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Recipe ID 59348 (Apr 03, 2005)

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