Butter Pastry Pies with Rabbit Filling

Name: Butter Pastry Pies with Rabbit Filling
Total time: 2 h 40 min
Yield: 4
Ingredients: 2.667 cups All purpose flour; 0.875 cup butter; 1 egg; 2 tablespoons vegetable oil; 2.5 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 tablespoons thyme (leaves torn off and chopped); 0.667 cup dry white wine; 3.5 cups fresh Green beans; 2.5 tablespoons butter; 1 teaspoon dried Savory (chopped)

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Difficulty:

moderate

Difficulty

Preparation:

40 min.

Preparation

ready in 2 h. 40 min.

Ready in

Calories:

1196

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	1,196 kcal	(57 %)
Protein	45.23 g	(46 %)
Fat	75.45 g	(65 %)
Carbohydrates	78.45 g	(52 %)
Sugar added	0 g	(0 %)
Roughage	3.75 g	(13 %)

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more nutritional values

Vitamin A	517.05 mg	(64,631 %)
Vitamin D	0.68 μg	(3 %)
Vitamin E	4.3 mg	(36 %)
Vitamin B₁	0.98 mg	(98 %)
Vitamin B₂	1.15 mg	(105 %)
Niacin	26.81 mg	(223 %)
Vitamin B₆	0.84 mg	(60 %)
Folate	227.86 μg	(76 %)
Pantothenic acid	2.71 mg	(45 %)
Biotin	3.6 μg	(8 %)
Vitamin B₁₂	8.38 μg	(279 %)
Vitamin C	16.01 mg	(17 %)
Potassium	1,094.22 mg	(27 %)
Calcium	117.06 mg	(12 %)
Magnesium	81.59 mg	(27 %)
Iron	7.83 mg	(52 %)
Iodine	15.75 μg	(8 %)
Zinc	4.19 mg	(52 %)
Saturated fatty acids	37.05 g
Cholesterol	265.11 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

servings

For the pastry: 2 ⅔ cups
All purpose flour; ⅞ cup
butter; 1
egg

For the filling: 2 tablespoons
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 tablespoons
thyme (leaves torn off and chopped); ⅔ cup
dry white wine

Plus: 3 ½ cups
fresh Green beans; 2 ½ tablespoons
butter; 1 teaspoon
dried Savory (chopped)

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Preparation steps

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.