Country Rabbit or Chicken Pies (Makes 12 Pies)

I love a good rabbit pie but if rabbits are not to your taste or readily available a great chicken pie is just as terrific. These are small smoko size pies but you can choose to make a family size pie which is less work and presents beautifully for a family dinner.

Ingredients

600 grams of rabbit meat or chicken thigh meat

2 cloves garlic, chopped

1 carrot, diced

1 stick of celery, diced

1 small bunch fresh thyme

1 brown onion, diced

1/2 cup plain flour

Salt and pepper

1 tbsp grain mustard

1/2 cup white wine

3 bay leaves

4 tbsps olive oil

50 gms butter (optional)

Water (as required)

5 x puff pastry sheets, thawed

1 egg whisked with two tablespoons of water for brushing the pastry.

Optional extras: sliced mushrooms, green beans or cooked bacon pieces. Method

1. Fry onion and garlic in half of the olive oil for 1-2 minutes and then add in carrot and celery. Cook for a further 3-4 minutes, season with salt and pepper. Remove from heat and set aside.

2. Dust the meat with flour and shallow fry using the remaining oil and butter (optional) until browned. Add the cooked vegetables back into the pan and mix through the remaining plain flour before deglazing with wine. You may need to add a little water to make your gravy at this stage.

3. Stir through the mustard and add in the thyme and bay leaves.

4. Put the mix into a slow cooker and cook for three hours on high. If you dont have a slow cooker, continue to cook on low on the stove top for 40-50 minutes. Remove the thyme bunch and bay leaves and allow meat to cool.

5. Cut puff pastry sheets to fit in a greased muffin or cupcake tin and then spoon in the cold filling. Top with pastry for the lids. Brush the bottom of the pastry lids with egg wash and lay on top of the pies, crimp the edges together. Brush the tops with more of the egg wash.

6. Bake in a hot oven 180C (350F) for approx. 20 minutes until pies are golden.