Filling
- 2 tbsp olive oil
- 1kg rabbit, cut into portions
- Sea salt and cracked black pepper
- 1 large brown onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 200g mushrooms, sliced
- 2 cloves garlic, crushed
- 2 tbsp plain flour
- 1 cup dry white wine
- 2 cups chicken stock
- 3 tbsp Lana's Garden Rhubarb & Tomato Chutney
- 2 tsp fresh rosemary, finely chopped
- 1 tsp fresh thyme leaves
- 2 bay leaves
- 2 tbsp chopped fresh parsley
Pastry
- 1⅔ cups (250g) plain flour
- ½ tsp salt
- 200g unsalted butter, chilled and cubed
- ½ cup (125g) sour cream
- 1 egg yolk, lightly beaten
Method
Cook the filling: Brown the rabbit in olive oil and set aside. Cook the onion, carrot, celery, mushrooms and garlic until softened. Stir in the flour, then add the wine, stock, Rhubarb & Tomato Chutney and herbs. Return the rabbit to the pan and simmer for 1½–2 hours until tender. Remove the meat from the bones, shred and return to the sauce. Simmer until thickened, then cool.
Make the pastry: Place the flour, salt and butter in a food processor and pulse until the mixture resembles breadcrumbs. Add the sour cream and pulse until a dough forms. Wrap and refrigerate for 30 minutes.
Assemble: Preheat the oven to 200°C (180°C fan). Roll out two-thirds of the pastry and line six greased individual pie tins. Fill with the cooled rabbit mixture. Brush the edges with egg yolk, top with the remaining pastry, seal with a fork and brush with more egg yolk.
Bake: Bake for 30–35 minutes, or until golden and crisp.
To Serve
Serve with mashed potato or seasonal vegetables and an extra spoonful of Lana's Garden Rhubarb & Tomato Chutney.
Rich, hearty and packed with flavour, these homemade rabbit pies are the perfect comfort food for cooler days. The Rhubarb & Tomato Chutney adds a delicious sweet and savoury twist to every bite.
