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INGREDIENTS
2 tbsp olive oil
2 good-sized rabbits
2 tbsp seasoned flour
Juice of one lemon
Cayenne pepper
2 onions, roughly chopped
1 garlic clove, chopped Knob of butter
175g cooked rice 1 tbsp sultanas
1 tbsp capers, halved
225g Cheshire cheese, cubed and sliced White stock to moisten
Salt and pepper
1 packet puff pastry
METHOD
Preheat the oven to 200ºC/400ºF/gas mark six.
Heat the oil in a pan. Toss the meat in the seasoned flour and brown in the oil.
Remove the meat, pour over the lemon juice, sprinkle with cayenne pepper and set aside.
Fry the onion and garlic in the butter, until soft. Mix with the rice and put into a buttered pie dish. Arrange the meat on top, then the sultanas and capers. Sprinkle over a few cubes of cheese. Pour in any remaining lemon juice from the marinade and any stock you think necessary. Season lightly. Arrange a layer of sliced cheese over the mixture.
Roll out the pastry and cover the pie. Bake in the preheated oven for 40 minutes, until the pastry is risen and golden.
2 tbsp olive oil
2 good-sized rabbits
2 tbsp seasoned flour
Juice of one lemon
Cayenne pepper
2 onions, roughly chopped
1 garlic clove, chopped Knob of butter
175g cooked rice 1 tbsp sultanas
1 tbsp capers, halved
225g Cheshire cheese, cubed and sliced White stock to moisten
Salt and pepper
1 packet puff pastry
METHOD
Preheat the oven to 200ºC/400ºF/gas mark six.
Heat the oil in a pan. Toss the meat in the seasoned flour and brown in the oil.
Remove the meat, pour over the lemon juice, sprinkle with cayenne pepper and set aside.
Fry the onion and garlic in the butter, until soft. Mix with the rice and put into a buttered pie dish. Arrange the meat on top, then the sultanas and capers. Sprinkle over a few cubes of cheese. Pour in any remaining lemon juice from the marinade and any stock you think necessary. Season lightly. Arrange a layer of sliced cheese over the mixture.
Roll out the pastry and cover the pie. Bake in the preheated oven for 40 minutes, until the pastry is risen and golden.
