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  • Rabbit & Chicken Pasties

  • Ingredients

  • 300g rabbit pieces
    1 tablespoon olive oil
    1 onion, finely chopped
    150g chicken thigh fillets, finely chopped
    1 small potato, finely chopped
    ½ red pepper, finely chopped
    1 bay leaf
    1 tablespoon tomato paste
    1 cup dry red wine
    1 tablespoon chutney
    1 tablespoon chopped fresh basil
    6 sheets ready-rolled puff pastry
    1 egg yolk
    1 tablespoon milk

  • Method

  • Remove rabbit meat from bones, discard bones chop meat finely.
    Heat oil in pan, add rabbit meat, onion and chicken. Cook, stirring occasionally, about 10 minutes or until chicken ts lightly browned.
    Add potato, pepper, bay leaf, paste and wine. Bring to boil, simmer, uncovered, about 25 minutes or unti potato is soft and mixture is thickened.
    Stir in chutney and basil; cool. Discard bay leaf. Cut pastry into 11cm rounds, top each round with a level tablespoon of chicken mixture.
    Lightly brush edges with com­bined egg yolk and milk, fold up edges, pinch together firmly to seal.
    Place pasties on lightly greased oven rrays, brush with remaining egg yolk mix- ture. Bake in moderate oven for about 35 minutes or until puffed and well browned. Makes about 24

  • Pasties can be prepared a day ahead. Storage Covered, in refrigerator.

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