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Ingredients for 5 pies.
1/2 confit wild rabbit, cut into approx 1/2 inch pieces.
125g cooked wild mushrooms.
15 diced prunes.
250g puff pastry.
20g cooked, finely chopped shallots mixed with one cooked, crushed clove of garlic.
Salt and Pepper.
1/2 dl brandy.
Eggwash.
For the sauce.
1/2 ltr of supreme sauce.
English mustard.
Method.
Mix together the rabbit, wild mushrooms, prunes, shallots and garlic. Season with salt and pepper and add some brandy to taste. Split the mix into five equal portions. Roll out the puff pastry and cut 5 rings with a 10 cm pastry cutter. Then cut another 5 rings with a 12 or 13 cm diameter cutter. On the small rings put the rabbit mix in and cover with the larger ring of pastry and seal the edges. Place in the fridge for an hour to rest. When ready to cook, brush with the eggwash and score the top.
Bake in an oven at 180C/350F.Gas mark 4 for 15 to 20 minutes. Boil the supreme sauce and add English mustard to taste.
John.
1/2 confit wild rabbit, cut into approx 1/2 inch pieces.
125g cooked wild mushrooms.
15 diced prunes.
250g puff pastry.
20g cooked, finely chopped shallots mixed with one cooked, crushed clove of garlic.
Salt and Pepper.
1/2 dl brandy.
Eggwash.
For the sauce.
1/2 ltr of supreme sauce.
English mustard.
Method.
Mix together the rabbit, wild mushrooms, prunes, shallots and garlic. Season with salt and pepper and add some brandy to taste. Split the mix into five equal portions. Roll out the puff pastry and cut 5 rings with a 10 cm pastry cutter. Then cut another 5 rings with a 12 or 13 cm diameter cutter. On the small rings put the rabbit mix in and cover with the larger ring of pastry and seal the edges. Place in the fridge for an hour to rest. When ready to cook, brush with the eggwash and score the top.
Bake in an oven at 180C/350F.Gas mark 4 for 15 to 20 minutes. Boil the supreme sauce and add English mustard to taste.
John.
