3 3/4 cups (375 g) plain flour (All purpose)
1 tsp salt
2/3 cup (150 ml) 1/4 pt water
125 g lard, cut into small pieces
250 g boneless rabbit meat, cubed
1 generous 11 tsp Dijon mustard
6 juniper berries, crushed
500 g minced pork
250 g unsmoked bacon
4 tbsp gin
1 tsp finely grated lemon zest
beaten medium egg, to glaze
1 packet of aspic powder
300 ml water
1 tsp salt
2/3 cup (150 ml) 1/4 pt water
125 g lard, cut into small pieces
250 g boneless rabbit meat, cubed
1 generous 11 tsp Dijon mustard
6 juniper berries, crushed
500 g minced pork
250 g unsmoked bacon
4 tbsp gin
1 tsp finely grated lemon zest
beaten medium egg, to glaze
1 packet of aspic powder
300 ml water
method
1. To make the pastry: Sieve the flour with the salt, make a well in the centre. Heat the water with the lard until the lard has melted, pour this mixture into the flour.
2. Mix to a soft dough and knead until smooth. Keep warm, covered, or it will dry out.
3. Preheat the oven to 200°C, 400°F, Gas Mark 6.
4. Put the rabbit into a bowl with the mustard and juniper berries, stir until the pieces are coated.
5. Process the minced pork with the bacon and then stir in half the gin, with the lemon zest and parsley.
6. Line the base of a 1 kg loaf tin with greaseproof paper and then line the whole tin with three-quarters of the pastry, keeping the remainder wrapped in a warm place until required.
7. Stir the rabbit pieces into the minced meat mixture and press the mixture into the lined tin.
8. Cover with a pastry lid made from the rolled out, reserved pastry. Seal and crimp the edges firmly, slash the top several times and pull back the pastry so the holes do not close during cooking.
9. Put the tin on a baking tray and bake it for 30 minutes, glaze with the beaten egg and then reduce the oven temperature to 180°C,350°F, Gas Mark 4 and continue cooking for a further 1¼ hours.
10. Make up the aspic powder using 300 ml water, add the remaining gin and pour the liquid slowly into the cool pie.
11. Once set, wrap the pie and store it in a cool place for several days before you cut it.
2. Mix to a soft dough and knead until smooth. Keep warm, covered, or it will dry out.
3. Preheat the oven to 200°C, 400°F, Gas Mark 6.
4. Put the rabbit into a bowl with the mustard and juniper berries, stir until the pieces are coated.
5. Process the minced pork with the bacon and then stir in half the gin, with the lemon zest and parsley.
6. Line the base of a 1 kg loaf tin with greaseproof paper and then line the whole tin with three-quarters of the pastry, keeping the remainder wrapped in a warm place until required.
7. Stir the rabbit pieces into the minced meat mixture and press the mixture into the lined tin.
8. Cover with a pastry lid made from the rolled out, reserved pastry. Seal and crimp the edges firmly, slash the top several times and pull back the pastry so the holes do not close during cooking.
9. Put the tin on a baking tray and bake it for 30 minutes, glaze with the beaten egg and then reduce the oven temperature to 180°C,350°F, Gas Mark 4 and continue cooking for a further 1¼ hours.
10. Make up the aspic powder using 300 ml water, add the remaining gin and pour the liquid slowly into the cool pie.
11. Once set, wrap the pie and store it in a cool place for several days before you cut it.
serving amount
serves 4 - 6
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