Trespassers Pie

Name: Trespassers Pie
Cuisine: British
Ingredients: 2 tbsp white wine; 1 pinch / 20-30 saffron strands, crushed; 1 tbsp oil; 50 g / 2 oz streaky bacon, chopped (I use smoked by preference but unsmoked is fine too); 1 medium onion, chopped; 1 clove garlic, crushed; ½ tsp ground ginger; ½ tsp ground cinnamon; ½ tsp ground mace; pinch of ground cloves; 2 tbsp plain flour; 1 tsp sugar; 150 ml / 5 fl oz / ⅔ cup white wine; 450 ml / 15 fl oz / 2 cups chicken stock; 2 wild rabbits, jointed (this may seem a lot for 4 people but there isn’t an awful lot of meat on a wild rabbit) or 6-8 (600 g / 1 lb 5oz) boned and skinned chicken thighs, cut into chunks; 2 wild rabbits, jointed (this may seem a lot for 4 people but there isn’t an awful lot of meat on a wild rabbit) or 6-8 (600 g / 1 lb 5oz) boned and skinned chicken thighs, cut into chunks; 2 wild rabbits, jointed (this may seem a lot for 4 people but there isn’t an awful lot of meat on a wild rabbit) or 6-8 (600 g / 1 lb 5oz) boned and skinned chicken thighs, cut into chunks; 2 wild rabbits, jointed (this may seem a lot for 4 people but there isn’t an awful lot of meat on a wild rabbit) or 6-8 (600 g / 1 lb 5oz) boned and skinned chicken thighs, cut into chunks; 2 sprigs thyme or savory; 2 sprigs thyme or savory; salt and pepper to taste; salt and pepper to taste; 650 g / 1 lb 7 oz saffron rough puff pastry or 1 ½ x 500 g blocks pre-made puff pastry; 650 g / 1 lb 7 oz saffron rough puff pastry or 1 ½ x 500 g blocks pre-made puff pastry; 1-2 tsp cornflour mixed with 1 tablespoon water; 1 egg, beaten; 1-2 tsp cornflour mixed with 1 tablespoon water

Preparation info

Difficulty
Easy

Appears in

Fool's Gold

By Sam Bilton

Published 2022

About

Given the grief that rabbits and hares cause saffron growers it feels apt to include a recipe for a trespassers pie. You can replace the rabbit with chicken if you prefer. I make this like a pithivier (there is something quite liberating about a free-form pie) but you could use a 30 cm / 12 in enamel pie dish instead. It’s best to make the filling a day ahead so that it can cool before you make the pie.

Ingredients

Europe
United Kingdom
Pie

Ingredients

Method