Cretan rabbit pie

Name: Cretan rabbit pie
Yield: Serves 4
Cuisine: British
Ingredients: 1 tablespoon sultanas; 1 tablespoon capers, halved; 225 g Cheshire cheese, cubed and sliced; white stock to moisten; 2 onions, roughly chopped; 1 garlic clove, chopped; knob of butter; 175 g cooked rice; white stock to moisten; salt and pepper; salt and pepper; 1 packet puff pastry; 2 tablespoons olive oil; juice of 1 lemon; cayenne pepper; 2 good-size rabbits; 2 tablespoons seasoned flour

Preparation info

Serves
4

Difficulty
Easy

Appears in

Clarissa's Comfort Food

By Clarissa Dickson Wright

Published 2008

About

I’m not really sure that there are many rabbits on Crete, but this is an adaptation of one of their chicken dishes, which works really well with rabbit. You can either cut the flesh off the bones before cooking or, for greater ease, cut it into pieces. This dish can also he made and served as individual pies.

Ingredients

2 tablespoons olive oil
2 good-size rabbits
2 tablespoons

Europe
Greece
United Kingdom
Pie
London
Mediterranean

Method

Preheat the oven to 200°C/400°F/gas 6.

Heat the oil in a pan. Toss the meat in the seasoned flour and brown in the oil. Remove the meat, pour over the lemon juice, sprinkle with cayenne pepper and set aside.

Fry the onion and garlic in the butter, until soft. Mix with t