Wednesday, June 15, 2011

Beatrix Potted-Pie recipe - the pie to end all pies

Firstly - I have somehow posted 333 entries on this blog since I started it in 2004. Let us celebrate this momentous occasion with a beer:


Secondly, I made THIS the other night:


And everyone who saw it wanted the recipe. So bunny boilers unite! Death to thumper! Pies rule the world! And so on, and so on. Here you go:


1 pack frozen puff pastry (or go on, make your own, Martha Stewart, whatever)
250g bacon, chopped rough
1 rabbit, jointed (or about 1kg rabbit meat)
1/2 cup flour
2 cups chicken stock
a good whack of mushrooms, sliced rough
some butter
some olive oil
1 egg (for glazing)
fresh parsley
fresh thyme, sage and rosemary
salt & pepper

Fry bacon in its own fat, then put into a lidded casserole dish or pot.

Coat rabbit pieces in some flour, then fry in oil/butter mixture until golden brown on all sides. Put meat into casserole dish.

Add remaining flour to oil in pan and fry off until golden brown. Add stock and bring to boil, stirring continuously. WARNING: Do not stop stirring or the world as you know it will end.

When the sauce is nice and thick, add to the casserole dish. Throw in some chopped sage, rosemary and thyme. Cover and cook in 160C oven for about 1.5 hours, or until rabbit meat is tender and easy to pry away from the bone. If your sauce at this stage looks too thin, extract a little, mix with a bit of flour in a cup until thick, then add back into the casserole dish and stir around. Keep doing this until your sauce looks the right "pie-gravy" consistency.

Leave meat mix cool. While cooling, grease your pie dish and line with puff pastry sheets. (If you want to be a tad healthier, skip this step and opt for just a puff pastry lid on your pie instead)

Sautee your mushrooms in butter/oil with some fresh parsley.

When your meat mix is cool, tear the rabbit meat off the bone into chunks and throw in your prepared pie dish. Discard bones.

Layer mushrooms over the top of the rabbit in the pie dish.

Pour over bacon meat sauce.

Cover with a pastry lid, and brush with beaten egg. Cook pie in oven according to pastry directions - mine was about 220C for half an hour.


"Now children, if you see a lady carrying frozen pastry and a cleaver, run the other way!"


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