Ingredients

2 Rabbits, skinned and gutted

2 Large leeks, washed and roughly chopped

225g/8oz Smoked bacon rashers

Zest of a small lemon

50g/2oz Unsalted butter

40g/1½ oz Plain/all purpose flour

570ml/1 pint Rabbit stock (see Cook’s tips 1.)

2 Tbsp crème fresh

Salt and freshly ground black pepper

275g/10oz Packet Short crust pastry

1 Large free range egg, beaten

Preparation

Put the rabbits with the bacon rashers laid on top into a large heavy saucepan Cover with cold water and bring to the boil Simmer until tender, about 1 to 1 ½ hours.(see Cooks tips 2) Strain off and reserve 570ml/1 pint of the stock When the rabbit has cooled down enough to handle, pull off the meat into small bite size pieces Roughly chop the bacon rashers Cover the meat and set aside Steam the leeks for a few minutes until just soft Mix the leeks in with the rabbit and bacon and cover

Method for the Sauce

Melt the butter in a saucepan Over a low heat, add the flour and stir continuously for a minute Slowly add the reserved rabbit stock, stirring all the time When the sauce has thickened, pour in the creme fraiche and stir Add the lemon zest and seasoning Take off the heat and stir in enough sauce to bind together with the rabbit, bacon and leeks

Divide the pastry into four portions Roll out each pastry portion to about ¼ inch thick (see Cook’s tips 3) Brush a little of the sauce around the top of the pie dish Press a thin strip of the pastry over the edge each dish Divide the rabbit sauce mixture between the four dishes, almost to the top Dampen the edge of the pastry strip and lay the rolled out crust over the top and press down to seal Repeat with the remaining dishes Brush the pastry pie tops with the beaten egg Use a sharp knife and push into the centre of the pie to allow any steam to escape Bake in a preheated oven 200°C/400 °F/ gas mark 6 for 10 minutes Then lower the temperature to 170°C/325°F/gas mark 3 and cook for 30 minutes until pastry is golden

Cook’s tips

  1. Use the stock from cooking the rabbits in
  2. The meat should pull away from the bone
  3. Turn the pie dish upside down on the pastry and cut round the edge to get the exact size

Equipment

Large heavy duty saucepan 4 Individual pie dishes 350ml/ ¾ pint Small saucepan