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PrintPOACHER'S PIE
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Put the flour and a pinch of salt into a bowl and rub in the butter and lard until the mixture resembles fine breadcrumbs.
- Add 45-60 ml cold water and mix to form a firm dough.
- Fill a 1.7 litre pie dish with alternate layers of rabbit, bacon and vegetables, sprinkling with seasoning and herbs. Half-fill with stock.
- Roll out the pastry on a lightly floured surface to 5 cm wider than the top of the dish. Cut a 2.5 cm strip from the outer edge and line the dampened rim of the dish.
- Dampen the pastry rim and cover with the pastry lid. Trim and seal the edges. Make a hole in the centre to let the steam escape.
- Decorate with pastry leaves and brush with egg. Bake in the oven at 190°C (375°F) mark 5 for 30 minutes.
- Cover loosely with foil, then reduce to 180°C (350°F) mark 4 for a further hour.
- Serve hot.
INGREDIENTS
- 225 grams plain flour
- Salt and pepper
- 50 grams butter
- 50 grams lard
- 450 grams boneless rabbit, skinned and cubed
- 100 grams streaky bacon rashers, rinded and chopped
- 2 medium potatoes, sliced
- 1 medium leek, trimmed, sliced and washed
- 15 ml chopped fresh parsley
- 1.25 ml mixed dried herbs chicken stock
- 1 egg, beaten, to glaze
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