Butter Pastry Pies with Rabbit Filling

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Butter Pastry Pies with Rabbit Filling
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 40 min.
Ready in
Calories:
1196
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,196 kcal(57 %)
Protein45.23 g(46 %)
Fat75.45 g(65 %)
Carbohydrates78.45 g(52 %)
Sugar added0 g(0 %)
Roughage3.75 g(13 %)
Vitamin A517.05 mg(64,631 %)
Vitamin D0.68 μg(3 %)
Vitamin E4.3 mg(36 %)
Vitamin B₁0.98 mg(98 %)
Vitamin B₂1.15 mg(105 %)
Niacin26.81 mg(223 %)
Vitamin B₆0.84 mg(60 %)
Folate227.86 μg(76 %)
Pantothenic acid2.71 mg(45 %)
Biotin3.6 μg(8 %)
Vitamin B₁₂8.38 μg(279 %)
Vitamin C16.01 mg(17 %)
Potassium1,094.22 mg(27 %)
Calcium117.06 mg(12 %)
Magnesium81.59 mg(27 %)
Iron7.83 mg(52 %)
Iodine15.75 μg(8 %)
Zinc4.19 mg(52 %)
Saturated fatty acids37.05 g
Cholesterol265.11 mg
Author of this recipe:

Ingredients

for
4
For the pastry
2 ⅔ cups
cup
1
For the filling
2 tablespoons
2 ½ cups
Rabbit (diced)
1 cup
smoked Bacon (diced)
1
onion (diced)
2
3 cups
Mixed Mushrooms (e. g. oyster mushrooms, button mushrooms, porcini mushrooms, boltes, chopped)
2 tablespoons
thyme (leaves torn off and chopped)
cup
Plus
3 ½ cups
2 ½ tablespoons
1 teaspoon
dried Savory (chopped)
How healthy are the main ingredients?
eggonionMushroomthymeGreen beans

Preparation steps

1.
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.
2.
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and grease four trapeze-shaped pie dishes.
3.
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.
4.
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.
5.
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.
6.
Blanch the beans in boiling salted water for 2-3 minutes. Remove and drain.
7.
Heat the butter in a pan, add the beans, season with salt, ground black pepper an savoury.
8.
Remove the pies from the oven, carefully knock out onto plates and serve with the beans.