Concocted as a way of putting the Rabbit of Gladys Edgerton’s Romance of the Rabbit to rest, this recipe combines traditional elements of both rabbit pies and English cold pork pies.
For the filling
The meat of 1 rabbit, approximately 3 lb, finely chopped.
1 small cooking apple, peeled and chopped
4oz pitted prunes also chopped
1 diced onion
Mix these ingredients and lightly season with salt and pepper.
For the hot-water crust pastry
500g plain flour
1 egg, beaten
Mix the flour and the salt in a bowl. Make a well in the centre. Bring 200ml water and the lard to a boil, and then stir this into the flour. Let the resulting dough cool for about 15 minutes, or until it can be handled.
Divide the dough into 4 equal pieces. Divide each of these balls into 2, one twice the size of the other. Roll the larger piece on a lightly floured table. Use the smaller piece to make another circle about half the size of the first. Put some of the filling in the centre of the larger circle, lay the smaller circle on top and raise the sides of the larger one up, then pinch the lid and the top of the sides together with your fingers. Leave a few small holes around the lid of your crust. Once you have done this with all of your balls of dough you may want to brush each with beaten egg. Cook your pies for 35-40 minutes. Through the holes in the tops of your pies, fill any empty space in each with gelatin, preferably collected from fresh pig’s trotters.