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Rabbit and leek pie served in a rustic dish with golden puff pastry.
Rich and mouth-watering rabbit pie with leek

Rabbit & leek pie

Author: Flavelo
Recipes Main Courses
One of the jewels of British country cuisine, where the restrained gaminess of rabbit meat meets the sweet, oniony aroma of leek. Baking in a closed pastry case (croute), i.e., 'steam baking', ensures that the lean rabbit meat steams in its own vapour, whilst the sauce takes on all the flavours of the bones and spices. The contrast between the crisp lid and the creamy ragout makes it unforgettable.
🕒 Prep Time 30 mins
🍳 Cook Time 1 hr
⌛ Total Time 1 hr 30 mins
🍽️ Servings 4 servings
🔥 Calories 550 kcal
🌍 Cuisine British

Ingredients

Equipment Needed

  • Ceramic pie dish
  • Large frying pan or saucepan
  • Brush for glazing

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Cut the rabbit meat into 2-3 cm cubes, season with salt and pepper. Slice the leeks and wash thoroughly (soil can hide between the layers).

Tip: Pat the meat dry before frying for better browning.
2 ✓

Heat half the butter in a pan, and brown the rabbit meat on all sides until it gets a golden crust. Remove to a bowl.

Tip: Do not overcrowd the pan, brown in batches so the meat doesn't steam.
3 ✓

In the remaining butter, sauté the chopped onion, leek and sliced carrot until the leek softens.

Tip: The sweetness of the vegetables will counterbalance the taste of the meat.
4 ✓

Sprinkle the vegetables with the flour, stir, then pour in the stock. Throw in the bay leaf and thyme. Bring to the boil until the sauce thickens.

Tip: The mixture of flour and fat (roux) gives body to the sauce.
5 ✓

Return the meat to the sauce and simmer on low heat for 20 minutes to tenderise. Then remove the bay leaf and COOL the ragout completely.

Tip: Cooling the filling is critical! If you put it on the pastry hot, the butter layers will melt before baking, and the pastry won't be flaky.
6 ✓

Preheat the oven to 200°C. Fill the ragout into the dish. Roll out the puff pastry, cover the dish, and press the edges to the rim.

Tip: Cut a cross-shaped slit in the centre of the pastry for the steam.
7 ✓

Brush the top with beaten egg, and bake for 25-30 minutes until deep golden brown and glossy.

Tip: The egg wash provides that characteristic, appetising shine (glaze).

Recipe FAQ

Can I use shop-bought rabbit?
Yes, farmed rabbit meat is whiter and less 'gamey' than wild rabbit, so it is excellent for beginners too.
Why do I need to make a hole in the pastry top?
The hole (chimney) allows excess steam to escape. Without it, the steam would burst the pie or make the pastry soggy from the inside.

Ingredients

  • 600 g Rabbit meat (filleted leg or saddle)
  • 2 stalks Leeks (white and light green parts only)
  • 1 whole Red onion
  • 2 whole Carrots
  • 60 g Butter
  • 2 tbsp Plain flour
  • 400 ml Chicken stock (or vegetable stock)
  • 1 tbsp Fresh thyme (leaves)
  • 1 whole Bay leaf
  • 1 tsp Salt
  • 1 tsp Black pepper
  • 300 g Puff pastry
  • 1 whole Egg (for glazing)