Easter Bunny Pie with Walnut Pastry

My other entry into the work Easter Cooking competition, I thought cooking the easter bunny would be very tasty, if not a bit sad that there would be less chocolate going around.

1x Wild Rabbit, chopped into four pieces
2x med Onions, diced
220g smokey Bacon, diced into 2.5cm pieces
2x Apples, peeled and sliced
275ml Cider
425ml Chicken Stock

1 Bay Leaf

~

40g Flour
40g Butter
Salt and Pepper
1/2 whole Nutmeg, grated

110g Prunes, pitted and chopped
Caraway seeds to sprinkle on top

Place the rabbit pieces, onions, bacon, apples, cider, chicken stock, salt and pepper and bay leaf into the crockpot, cook on low for 8 hours or overnight.
When cool remove bones from rabbit.
Drain liquid from crockpot into a pot and heat gently on stovetop.
Melt the butter in a saucepan, add the flour and cook for a minute.

Add the liquid and bring to the boil to thicken.
When thick turn off heat; add nutmeg, prunes and rabbit mix. Season to taste.
Pour mix into lined pie shell, top with walnut pastry and caraway seeds.
Bake for 30min at 220C

Pastry
300g Flour
1/2 tsp Salt
200g cold Butter, cubed
1/2 cup Walnuts, finely chopped
4-6 Tbs cold Water

Sift flour and salt into a bowl and rub in the cold butter until the mix resembles fine breadcrumbs.
Stir in the chopped walnuts.
Make a well in the centre, add the cold water and mix to form a dough.
Wrap in plastic wrap and chill for 30min.
Take 2/3 of dough and roll out to line 25cm diameter, 5cm deep pie dish.

Print this post