Butter Pastry Pies with Rabbit Filling
7,4 / 10
ready in 2 h. 40 min.
- For the filling
- 2 Tbsps vegetable oil
- 2 ½ cups Rabbit (diced)
- 1 cup smoked Bacon (diced)
- 1 onion (diced)
- 2 garlic cloves (diced)
- 3 cups Mixed Mushrooms (e. g. oyster mushrooms, button mushrooms, porcini mushrooms, boltes, chopped)
- 2 Tbsps thyme (leaves torn off and chopped)
- ⅔ cup dry white wine
Knead together the flour, butter and the egg to create a smooth shortcrust pastry. If necessary add 2 tbsp water. Shape the pastry into a ball, wrap in cling film and chill for one hour.
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and grease four trapeze-shaped pie dishes.
Heat the oil in a pan and fry the rabbit meat until brown. Remove from the pan and add the bacon, onion, garlic, mushrooms and thyme. Deglaze with the wine, add the rabbit and simmer on a medium heat for 10-15 minutes.
Roll out the pastry on a floured work surface and cut out four 14 cm diameter circles and place them in the pie dishes. Cut out another four 10 cm diameter circles for the lids.
Season the meat mixture with salt and ground black pepper and fill into the pie dishes. Place the lids on top and seal the edges well. Bake for 30-35 minutes until golden.
Blanch the beans in boiling salted water for 2-3 minutes. Remove and drain.
Heat the butter in a pan, add the beans, season with salt, ground black pepper an savoury.
Remove the pies from the oven, carefully knock out onto plates and serve with the beans.