You will need
- Wild rabbit 1, skinned and jointed
- Green gammon ham 500g, diced
- Onion 1, peeled and cut in half
- Carrot 1
- Celery 1 stick
- Bay leaf 1
- White peppercorns 10
- Butter 125g
- Plain flour 125g
- Double cream 100ml
- Coarse grain mustard 2 tbsp
- Parsley handful, chopped
- Salt and pepper
- Egg 1, beaten with an equal quantity of milk
- Puff pastry 1 x 500g pack
- Place the rabbit and ham in a large pan and cover with cold water. Bring to a simmer, then discard the water.
- Start again, this time adding the onion, carrot, celery, bay and peppercorns. Bring to a simmer and leave to gently bubble for about 2 hours until the meats are very tender.
- Remove the vegetables, bay and peppercorns. Reserve the cooking stock.
- To make the sauce, cook a roux using the butter and flour and slowly ladle in the stock beating well after each addition until the sauce is thick enough to just coat the back of a spoon. You will not necessarily use all the stock.
- Pick the meat from the rabbit and mix it into the sauce with the ham, cream and mustard. Taste, and season if necessary. Add the parsley and allow to cool.
- To make the pie, cut the pastry into a third for the lid and two thirds for the bottom. On a floured work surface roll out the pastry and line a pie dish. Place the pie funnel in the middle, fill around it with rabbit and ham.
- Egg wash the edges of the pastry and place the lid over. Crimp around the edges to seal and cut a hole for the funnel to let the steam escape (if you don’t have a funnel just snip a crossed hole with scissors).
- Egg wash the top and bake at 170°c/gas 3 for 1½ hours.
Chef’s tip: ‘You could make some ’rough puff’ at home which is not too much effort for a lot more flavour and satisfaction,’ says Matt.