Hot Water Crust Rabbit Pie at Isabel Craig blog

Hot Water Crust Rabbit Pie. For the hot water crust pastry, combine the flours in a bowl, add the butter and rub in lightly with your fingertips. The delia online cookery school: Perfect for a posh picnic, a. 40g (1½ oz) plain flour. Heat 200ml/7fl oz of water, the salt and lard in a saucepan until just. A golden, flaky crust over tender rabbit meat, stewed with aromatic veggies and herbs. Place the rabbit, along with the bacon or ham hock and the leek or onion, in enough water to barely cover, and simmer for an hour or so until very tender. Click here to watch how to make them in our video. Serve with perfect mashed potatoes; That’s what a perfect rabbit pie brings. Then immediately pour the liquid into the dry ingredients and stir with a spoon to form a dough. Salt and freshly ground black pepper. A mixture of venison, rabbit, pheasant, pigeon or wild boar (according to what game you like, and what is available) is encased in crisp and rich, hot water crust pastry, which traps all the savoury meat juices without becoming soggy. Place the lard and 8 fl oz (250 ml) water in a saucepan and heat until the lard has melted and the water is boiling. 570ml (1 pint) of stock from cooking the rabbit.

Salt and freshly ground black pepper. Place the rabbit, along with the bacon or ham hock and the leek or onion, in enough water to barely cover, and simmer for an hour or so until very tender. That’s what a perfect rabbit pie brings. 40g (1½ oz) plain flour. A golden, flaky crust over tender rabbit meat, stewed with aromatic veggies and herbs. For the hot water crust pastry, combine the flours in a bowl, add the butter and rub in lightly with your fingertips. This recipe is from delia's complete cookery course. The delia online cookery school: Serve with perfect mashed potatoes; Click here to watch how to make them in our video.

Rabbit Pie recipe Eat Smarter USA

Hot Water Crust Rabbit Pie 570ml (1 pint) of stock from cooking the rabbit. Salt and freshly ground black pepper. Place the rabbit, along with the bacon or ham hock and the leek or onion, in enough water to barely cover, and simmer for an hour or so until very tender. For the hot water crust pastry, combine the flours in a bowl, add the butter and rub in lightly with your fingertips. Serve with perfect mashed potatoes; This recipe is from delia's complete cookery course. Perfect for a posh picnic, a. Heat 200ml/7fl oz of water, the salt and lard in a saucepan until just. Place the lard and 8 fl oz (250 ml) water in a saucepan and heat until the lard has melted and the water is boiling. The delia online cookery school: Then immediately pour the liquid into the dry ingredients and stir with a spoon to form a dough. That’s what a perfect rabbit pie brings. 570ml (1 pint) of stock from cooking the rabbit. Click here to watch how to make them in our video. 40g (1½ oz) plain flour. A mixture of venison, rabbit, pheasant, pigeon or wild boar (according to what game you like, and what is available) is encased in crisp and rich, hot water crust pastry, which traps all the savoury meat juices without becoming soggy.