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20 December 2012,21:34 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
45 minutes

Cooking Time :
1 hour

Preparation Method :

  • Put the flour and a pinch of salt into a bowl and rub in the butter and lard until the mixture resembles fine breadcrumbs.
  • Add 45-60 ml cold water and mix to form a firm dough.
  • Fill a 1.7 litre pie dish with alternate layers of rabbit, bacon and vegetables, sprinkling with seasoning and herbs. Half-fill with stock.
  • Roll out the pastry on a lightly floured surface to 5 cm wider than the top of the dish. Cut a 2.5 cm strip from the outer edge and line the dampened rim of the dish.
  • Dampen the pastry rim and cover with the pastry lid. Trim and seal the edges. Make a hole in the centre to let the steam escape.
  • Decorate with pastry leaves and brush with egg. Bake in the oven at 190°C (375°F) mark 5 for 30 minutes.
  • Cover loosely with foil, then reduce to 180°C (350°F) mark 4 for a further hour.
  • Serve hot.


  • 225 grams plain flour 
  • Salt and pepper 
  • 50 grams butter
  • 50 grams lard
  • 450 grams boneless rabbit, skinned and cubed
  • 100 grams streaky bacon rashers, rinded and chopped
  • 2 medium potatoes, sliced
  • 1 medium leek, trimmed, sliced and washed
  • 15 ml chopped fresh parsley 
  • 1.25 ml mixed dried herbs chicken stock 
  • 1 egg, beaten, to glaze

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