Rabbit Pie

Directions

1. 1
   {"0":"Put the rabbits with the bacon rashers laid on top into a large heavy saucepan","1":"Cover with cold water and bring to the boil","2":"Simmer until tender, about 1 to 1 1\/2 hours.(see Cooks tips 2)","3":"Strain off and reserve 570ml\/1 pint of the stock","4":"When the rabbit has cooled down enough to handle, pull off the meat into small bite size pieces","5":"Roughly chop the bacon rashers","6":"Cover the meat and set aside","7":"Steam the leeks for a few minutes until just soft","8":"Mix the leeks in with the rabbit and bacon and cover","10":"Method for the Sauce","12":"Melt the butter in a saucepan","13":"Over a low heat, add the flour and stir continuously for a minute","14":"Slowly add the reserved rabbit stock, stirring all the time","15":"When the sauce has thickened, pour in the creme fraiche and stir","16":"Add the lemon zest and seasoning","17":"Take off the heat and stir in enough sauce to bind together with the rabbit, bacon and leeks","19":"Divide the pastry into four portions","20":"Roll out each pastry portion to about 1\/4 inch thick (see Cook's tips 3)","21":"Brush a little of the sauce around the top of the pie dish","22":"Press a thin strip of the pastry over the edge each dish","23":"Divide the rabbit sauce mixture between the four dishes, almost to the top","24":"Dampen the edge of the pastry strip and lay the rolled out crust over the top and press down to seal","25":"Repeat with the remaining dishes","26":"Brush the pastry pie tops with the beaten egg","27":"Use a sharp knife and push into the centre of the pie to allow any steam to escape","28":"Bake in a preheated oven 200\u00b0C\/400 \u00b0F\/ gas mark 6 for 10 minutes","29":"Then lower the temperature to 170\u00b0C\/325\u00b0F\/gas mark 3 and cook for 30 minutes until pastry is golden","31":"Cook's tips","33":"1. Use the stock from cooking the rabbits in","34":"2. The meat should pull away from the bone","35":"3. Turn the pie dish upside down on the pastry and cut round the edge to get the exact size","37":"Equipment","39":"Large heavy duty saucepan","40":"4 Individual pie dishes 350ml\/ 3\/4 pint","41":"Small saucepan"}