The pasty is an old fashioned double sided pie that is perfect to take on a hunting trip. If you don’t have rabbits try pheasant or venison.
Ingredients
- 1 Rabbit
- 1 jar of goose fat .
- lemon zest
- a sprig of rosemary
- Garlic clove
- 1 onion sliced
- a handful of diced potato
- butter
- 1 leek – chopped fine
- a dollop of crème fraiche
- a big spoonful of Dijon mustard
- salt and pepper to taste
- a glug of apple cider
- a handful of chopped sage
- several sheets of puff pastry
- egg wash
Method
Step 1
Chop the rabbit into quarters
vac pack into bags with goose fat, lemon zest, a sprig of rosemary and a bashed clove of garlic – cook for 5 hrs in a low temp water bath at 90c or 200f
Step2
for the filling;
fry 1 sliced onion, and a big handful of diced potato in butter until softened but not fully cooked – then add;
1 leek – chopped fine
a dollop of crème fresh
all the shredded rabbit meat
a big spoonful of Dijon mustard
salt and pepper to taste
a glug of cider
a handful of chopped sage
mix all these ingredients and cook gently until the rabbit is just warm again – taste for seasoning. Allow to cool.
Step 3
cut discs of puff pastry
fill half with the mix
glue the edges with egg wash
crimp and wash the whole pasty with egg wash
bake for 15 mins in a hot oven until the pasty is golden brown.