BEATRIX POTTER PIE

Well, well, Mrs Potter. This is our favourite pie to torment the punters at Easter, watching them squirm as they devour the Easter bunny. We add a layer of mushrooms sautéed with bacon, in homage to Beatrix and her mischievous friend.

SERVES 4–6; MAKES ONE 22 CM (8½ INCH) PIE

2 rabbits, legs and loins left whole, carcass chopped

2 bay leaves

3 parsley stalks

120 g (4¼ oz) butter

olive oil, for pan-frying

1 carrot, diced

1 onion, diced

1 celery stalk, diced

2 garlic cloves, chopped

3 thyme sprigs

60 g (2¼ oz) plain (all-purpose) flour

100 g (3½ oz) bacon, roughly chopped

300 g (10½ oz) mushrooms, roughly chopped

1 quantity of savoury shortcrust pastry

1 quantity of puff pastry

1 egg, lightly beaten

Preheat the oven to 200ºC (400ºC/Gas 6). Spread the rabbit bones on a baking tray and roast for 10 minutes, or until dark. Turn the oven down to 100ºC (200ºC/Gas ½).

Drop the bones into a saucepan with the bay leaves, parsley stalks and 500 ml (17 fl oz/ 2 cups) of water. Cover with a round of baking paper and bring to a simmer. Bubble away for 1 hour to make a stock.

Meanwhile, place the rabbit loins in a small baking dish. Dot with 60 g (2¼ oz) of the butter, cover with a piece of baking paper and bake for 15 minutes, or until opaque.

Heat a splash of olive oil in a saucepan and brown the legs of the rabbit to seal them. Remove and set aside.

Now sauté the carrot, onion, celery and garlic for about 10 minutes, until light brown.

Strain the stock and add to the saucepan. Add the rabbit legs and thyme and season to taste with sea salt. Simmer for about 2½ hours, until the meat falls off the bone.

Strain the liquid through a colander, reserving the liquid. Pick the meat from the bones, then add it back to the saucepan, along with any salvageable vegetables and the liquid. Return to the heat.

Roughly chop the rabbit loins and add to the pan. Combine the remaining 60 g (2¼ oz) of butter and the flour. Add to the saucepan, mixing well, and cook for 5 minutes to thicken the sauce. Check the seasoning, then transfer to a bowl, cover and cool in the fridge for about 1 hour, or overnight if desired.

In a frying pan, sauté the bacon and mushrooms until the bacon is crispy. Reserve until ready to top the pie.

Line a 22 cm (8½ inch) pie tin with the shortcrust pastry, leaving some overhanging the edge. Add the filling and top with the sautéed mushrooms and bacon. Top with puff pastry, crimp the edges together and trim. Rest the pie for about an hour in the fridge.

Preheat the oven to 180ºC (350ºC/Gas 4).

Brush the pie with the beaten egg, then bake for 25–30 minutes, or until golden and delicious.