Rabbit pie

About the dish

Rabbit pie is an English-inspired dish ("rabbit pie") that Erken included in Stor kokebok. The meat is placed raw in the dish and cooks in its own juices under the tight dough lid over two hours of baking.

How to make it

1. 1

   Make the dough

   Put the flour in a bowl with 1 teaspoon salt. Crumble in the butter, and stir in enough cold water that it can be worked into a suitably stiff dough. Let it rest cold, then roll it out a little larger than the dish.

2. 2

   Prepare the meat

   Skin and wash the rabbit, dry it and cut it into pieces. Cut the ham (or pork) and the beef into thin slices.

3. 3

   Assemble the pie

   Arrange all the meat in a pie dish. Sprinkle over the parsley, a little pepper and salt, and pour in 1 dl cold water or stock.

4. 4

   Put on the dough lid

   Lay the rolled-out dough over the dish, press it firmly at the edge and poke a hole in the middle of the lid so the steam can escape.

5. 5

   Bake

   Bake the pie for a total of 2 hours: first hot (about 220 °C (430 °F)) at the bottom of the oven so the dough turns light, then at lower heat (about 160 °C (320 °F)) until the meat is cooked through.

6. 6

   Serve

   Serve the pie warm with brown sauce. Finer puff pastry can be used instead of the shortcrust dough.