## Pork and Rabbit Pie: A Hearty and Savory Dish for Special Occasions ##
Pork and rabbit pie is a classic dish that has been enjoyed for centuries. It is a hearty and savory dish that is perfect for a special occasion meal. The pie is made with a combination of pork and rabbit meat, which is seasoned with a variety of herbs and spices. The meat is then cooked in a rich gravy and encased in a flaky pastry crust. The result is a delicious and comforting dish that is sure to please everyone at your table.
In this article, we will provide you with two different recipes for pork and rabbit pie. The first recipe is for a traditional pork and rabbit pie, while the second recipe is for a more modern version of the dish. Both recipes are easy to follow and will result in a delicious and impressive pie.
So, whether you are looking for a classic or a more modern take on pork and rabbit pie, we have the perfect recipe for you. Gather your ingredients and let's get started!
MR MCGREGOR'S RABBIT PIE
This shortcrust pie has a creamy leek, mustard, cider and fennel sauce. Serve with buttery radishes, baby carrots and peas
Provided by Sarah Cook
Categories Main course
Time 2h5m
Number Of Ingredients 16
Steps:
- Toss the rabbit joints (or diced meat) with half the flour and some seasoning. Heat half the oil in a flameproof casserole dish and brown the meat on all sides. Lift out the meat, add the remaining oil, the leek and fennel seeds, and fry gently until softened. Stir in the remaining flour until it has disappeared. Add the cider and scrape up any stuck bits on the dish as it comes to the boil, then add the stock, return the meat to the dish, and bring to a simmer.
- Cover and cook for 40-45 mins until the rabbit is really tender and falling from the bone. Lift out the meat and, while you're shredding it from the bones in big chunks (if you've used joints), boil down the cooking liquid to about a third.
- Stir the cream and mustard into the liquid, taste for seasoning, then stir the rabbit back in. Spoon into a small pie dish or baking dish.
- Heat oven to 200C/180C fan/gas 6. Stick a thin strip of pastry around the edge of the dish. Slice the remaining pastry into 2.5cm-wide strips with a floured knife, then weave into a tight lattice. Lift up carefully, using a rolling pin to help you, then stick on with a little beaten egg. Trim the edges to finish. Brush the top with more egg and bake for 25 mins until golden.
- Meanwhile, bring a saucepan of salted water to the boil. Add the carrots for 2 mins, then the radishes for 2 mins, followed by the peas for 1 min. Drain. When the pie is done, melt the butter in a small frying pan. Add the drained veg with the sugar, turn up the heat and fry to caramelise a little. Serve immediately alongside the pie.
Nutrition Facts : Calories 786 calories, Fat 45 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 32 grams protein, Sodium 1.6 milligram of sodium
PORK & RABBIT PIE
Wrap a meaty filling, studded with juicy dried apricots, in a hot water pastry crust for a truly British dish, perfect for a buffet, party or picnic
Provided by Sarah Cook
Categories Buffet, Dinner, Lunch, Main course, Supper
Time 2h20m
Yield Cuts into 20 squares
Number Of Ingredients 16
Steps:
- Start with the pie filling. Melt the butter in a small saucepan over a low heat. Add the onions and cook for 10-15 mins until soft, but not coloured. Leave to cool, then put in a big mixing bowl with the pork mince, pork belly, rabbit, nutmeg, mace, mustard seeds and powder, apricots and parsley. Add 1 tsp freshly ground pepper and 2 tsp salt, then use your hands to mix really well, squishing everything together. Cover and put in the fridge until ready to use.
- Heat oven to 200C/180C fan/gas 6. Lightly grease a 20 x 30cm tin with a removable bottom with lard (or use a shallow 22-23cm round springform or loose-based tin), then line the bottom with a piece of baking parchment. To make the pastry, mix the flour with 2 tsp salt in a big bowl and make a well in the centre. Heat the lard and 400ml water in a saucepan on a low heat. Once the lard has melted, turn up the heat and bring to the boil. As soon as the liquid is boiling, pour it into the flour well, then mix with a wooden spoon into a dough - you may have to knead a few times with your hands to a smooth dough, but wait until the pastry is cool enough to handle.
- Working quickly while the pastry is still soft, roll two-thirds of it on a lightly floured surface until big enough to line the base and sides of the tin with an overhang. If any tears or holes appear, patch them as well as you can with scraps of pastry - it's important to plug any gaps for when the jelly is poured in. Tip in the filling and flatten the top.
- Roll out the remaining pastry large enough to make a lid. Brush the edges of the pie with a little of the egg, then lift and stick the pastry lid on top. Trim some of the overhanging pastry with scissors and pinch the rest to seal - make sure the pastry is inside the edge of the tin or you won't be able to lift it out at the end. Make a large hole in the centre of the pie, and smaller holes about 1cm in from each corner. Pop in metal piping nozzles if you have them - this will keep the holes open and help you fill it later. Decorate the pie with pastry scraps, cut into leaf shapes, and brush the top with more egg. Sit the pie tin on a big baking sheet and add 4 more pastry leaves to the sheet to cover the corner holes once the pie is done.
- Bake the pie for 1 hr. Check the extra leaves 20-30 mins into the cooking time and remove once they are golden. Remove the pie after 1 hr and if there is any liquid bubbling around the pastry, carefully tip this into a jug (save for the stock) so the pastry can dry out. Leave the pie to cool for 20-30 mins until stable, then remove the tin sides and brush the pastry on the top and sides with another layer of egg before baking for a further 15 mins to crisp up. Leave to cool completely, then chill for a few hours.
- For the jelly, soak the gelatine in cold water for 10 mins until the leaves soften. If you have any juices saved from the pie, top up with stock to 400ml. Heat a quarter of the stock in a saucepan until just steaming, then take off the heat. Squeeze out the gelatine leaves and stir, one by one, into the stock. When the leaves have dissolved, stir back into the rest of the stock. Leave the stock at room temperature until cold. Check the pastry for any holes - if you find any, fill with a little softened butter to seal. Use a funnel to gradually pour the stock into the pie through the holes until full, then return to the fridge and chill for at least 3 hrs until the jelly is set. Scrape off any excess butter that has been used to plug the holes, cover the corner holes with the extra pastry leaves, and chill for up to 48 hrs (see tip).
Nutrition Facts : Calories 495 calories, Fat 28 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 0.7 milligram of sodium
PORK PIE
This savory, double-crusted pie is delicious served warm or chilled.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h30m
Number Of Ingredients 16
Steps:
- In a large skillet over medium-high heat, cook bacon until fat begins to render, about 2 minutes. Add ground pork and cook, breaking it up into bite-size pieces, until no longer pink, 5 to 7 minutes. Transfer to a plate. Return skillet to medium-high; swirl in oil. Add onion, garlic, and celery; season with salt. Cook, stirring occasionally, until softened and brown in spots, 7 to 9 minutes. Return pork mixture and any accumulated juices to skillet. Stir in potato, broth, cinnamon, and clove; season with pepper. Reduce heat to medium and simmer, stirring occasionally, until broth is mostly evaporated, 25 to 28 minutes.
- Transfer pork mixture to a bowl and let cool to room temperature, about 30 minutes. Lightly beat 1 egg; stir into pork mixture with parsley.
- Preheat oven to 400 degrees with racks in center and lowest positions. Roll out one disk of dough to an 11-inch round on a work surface dusted with flour. Transfer to a 9-inch pie plate; trim edges to a 1/2-inch overhang. Transfer pork mixture to pie shell. Roll remaining dough to an 11-inch round and center over filling. Trim edges to a 1/2-inch overhang. Fold edges of top crust under edges of bottom crust, tucking dough until flush with edge of pie plate. Crimp edges with the tines of a fork. Freeze until firm, about 20 minutes. Beat remaining egg with 1 teaspoon water. Brush crust with egg wash, then cut a few vents in top of crust.
- Bake the chilled pie on the center rack with a rimmed baking sheet on the lowest rack (to catch any drips) until crust is golden brown and filling bubbles slightly through vents, 50 minutes to 1 hour. Let cool on a wire rack 30 minutes before slicing. Serve with mustard and cornichons.
PORK PIE
Pork Pie is a standard Christmas Eve or New Year's Eve treat in my predominantly French-Canadian hometown in Maine. It's served with catsup or mustard, tossed salad, and pickles. Simple but wonderful. Top individual servings with catsup or mustard before serving.
Provided by Laurie Bennett
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Yield 8
Number Of Ingredients 8
Steps:
- Brown ground beef and ground pork over medium heat until thoroughly cooked. Drain off grease.
- Mix together cooked meat, potatoes, salt, pepper, and nutmeg.
- Line a 9 inch pie dish with pastry. Spoon pork mixture into pie crust, and top with second pie crust. Brush top crust with egg white. Shield crust edges with aluminum foil to prevent burning.
- Bake at 375 degrees F (190 degrees C) for 45 minutes. Remove foil for final 15 minutes of baking to brown edges.
Nutrition Facts : Calories 712.4 calories, Carbohydrate 27.6 g, Cholesterol 125.1 mg, Fat 51.1 g, Fiber 2.3 g, Protein 33.2 g, SaturatedFat 17.6 g, Sodium 462.4 mg, Sugar 0.8 g
Tips:
- Use a variety of meats to create a complex flavor profile. In this recipe, pork and rabbit are used, but you could also use lamb, beef, or chicken.
- Don't be afraid to experiment with different vegetables. The recipe calls for carrots, celery, and onions, but you could also add potatoes, green beans, or mushrooms.
- Make sure to brown the meat and vegetables before adding them to the pie. This will help to develop their flavor.
- Use a good quality puff pastry for the crust. This will help to ensure that the pie turns out light and flaky.
- Bake the pie until the crust is golden brown and the filling is bubbly. This will usually take about 45 minutes.
Conclusion:
Pork and rabbit pie is a delicious and hearty dish that is perfect for a cold winter day. It is also relatively easy to make, making it a great option for busy weeknights. So next time you are looking for a comforting and flavorful meal, give this recipe a try. You won't be disappointed!
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