Rabbit pie
Ingredients
- 3 shallots, finely chopped
- 1 tbsp duck or goose fat
- 450g higher-welfare pork mince
- 250g higher-welfare pork belly, cut into 1cm cubes
- 6-8 semi-dried prunes, halved
- 1 tbsp armagnac
- 1 tbsp pistachio nuts
- 1 tbsp chopped thyme
- 1 garlic clove, finely chopped
- 4 deboned rabbit thighs
- Hot-water crust pastry
- 450g flour
- 200ml water
- 170g lard, melted
- 1 tsp salt
- 1 free-range egg, beaten
- Jelly
- 1 sachet gelatine
- 800ml chicken stock
- 20g butter, softened
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