Following the success of my cottage pie using rabbit and bacon loins, this is an easy to prepare pastry pie variation, which allows any number to be made up to suit the family, or individual, which can be frozen for a later date if required.

Ingredeients

500g of Rabbit Loins, removed from either side of the spine. Cut across the loin in bite sized chunks.

250g of Smoked Bacon Loins, sliced into lardons, then rough cut into 20 mm pieces.

1 tbsp Rapeseed Oil

1 Large Onion, coarsely chopped

2 Cloves Garlic, finely chopped, or crushed

50g Frozen Peas

50g Frozen Sweet Corn

50g Frozen Chopped Green Beans

2 tbsp Plain Flour

1 Cup of Water

2 tbsp Cre’me Fraiche, or Double Cream

1 500g pack Short Crust Pastry

1 Egg

Method

Heat the oil in a large pan and add the onions and garlic until softened. Remove from the pan and introduce the mixed meat, increasing the heat to release the bacon fat, turning, but not browning the mix, while cooking through. Now add the cooked and frozen vegetables, then sprinkle over a tbsp of flour, adding water, stirring as you go. Bring to a boil, until the sauce begins to thicken, then mix in the cre’me fraiche, covering the contents and allow to cool.

Taking the easy way out, I use a pack of ready made short crust pastry. The quantities above will fill two 200 mm pie dishes, each enough for four adults. Start by cutting the pack in half, then dust the work top with a little flour, before rolling out the pastry to about 4 mm thick and laying it over the dish. Trim to the edges. Repeat for pie 2. Equally fill each dish with the cooled mixture, then roll out the remaining pastry to form the lids. Beat the egg in a dish and brush round the rim of the pie, before covering with the lid. Using a fork, pinch the edges of the pie together, then pierce the top to allow steam to escape. Finally brush the top of the lid with the beaten egg.

To cook, place in the oven at 200C for 30 minutes, or until brown.