Difference between revisions of "Rabbit Pie"
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* [[salt]] and [[pepper]] | * [[salt]] and [[pepper]] | ||
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# Cut the rabbit into small pieces and fry on a low heat fry the chopped [[onion]]s till golden. | # Cut the rabbit into small pieces and fry on a low heat fry the chopped [[onion]]s till golden. | ||
# Add all other ingredients except the [[egg]]s. | # Add all other ingredients except the [[egg]]s. | ||
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# Egg wash and bake in a moderate till top is nice and golden. | # Egg wash and bake in a moderate till top is nice and golden. | ||
| − | [[Category:Maltese Meat | + | [[Category:Maltese cuisine]] |
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[[Category:Savory pie Recipes]] | [[Category:Savory pie Recipes]] | ||
[[Category:Rabbit Recipes]] | [[Category:Rabbit Recipes]] | ||
Latest revision as of 18:14, 26 June 2012
Serve 4.
Ingredients
- 1 rabbit
- 50 g tomato paste
- pinch mixed spice
- 200 g peas
- 1 kg puff pastry
- olive oil
- 3 eggs
- water or stock
- 200 g onions
- salt and pepper
Procedures
- Cut the rabbit into small pieces and fry on a low heat fry the chopped onions till golden.
- Add all other ingredients except the eggs.
- Simmer remove all the bones from the rabbit and add to the mixture.
- Simmer for 20 minutes , remove from the heat and add the eggs.
- Mix everything well.
- Roll half the pastry and line the greased pi dish.
- Place mixture in dish and cover with the rest of the pastry.
- Egg wash and bake in a moderate till top is nice and golden.
