• One rabbit, skinned and prepared
  • Vacuum packing
  • Goose fat
  • Lemon zest
  • Sprig of rosemary
  • One bashed garlic clove
  • Puff pastry – ready made
  • One egg – for egg wash


  • 1 sliced onion
  • a handful of diced potato
  • a knob of butter
  • 1 leek – chopped fine
  • a dollop of crème fresh
  • a big spoonful of Dijon mustard
  • salt and pepper to taste
  • a glug of cider
  • a handful of chopped sage


  1. Chop the rabbit into quarters
  2. Vac pack into bags with goode fat, lemon zest, a sprig of rosemary and a bashed garlic clove.
  3. Cook for 5 hours in a low temp water bath
  4. For the filling – fry the sliced onion
  5. Soften the diced potato in butter but do not fully cook
  6. Shred the rabbit meat and mix together with the remaining filling ingredients
  7. Cut discs of puff pastry
  8. Fill half with the mix
  9. Glue the edges with egg wash
  10. Crimp and wash the whole pasty with egg wash
  11. Bake for 15 mins in a hot oven