The crisp filo pastry gives a light, elegant finish to an otherwise hearty pie that allies the savory rabbit meat with dark, plump prunes.
ingredients
2 tablespoons olive oil
2 medium onions, peeled and sliced
1 clove garlic, peeled and crushed
2 slices (2 ounce) unsmoked back bacon with fat removed, chopped
1 1/2 pound boneless rabbit portions cut into cubes
2 level tablespoons All purpose flour
1 pint chicken stock
Sprig fresh thyme
Sprig fresh parsley
1/2 cup ready-to-use stoned prunes
Freshly ground black pepper
3 filo pastry sheets, 20 x 12 inch
method
OVEN: Preheat to 200°C (400°F)
1. Heat half the oil in a large skillet and cook the onion, garlic and bacon in it over a moderate heat for 5 minutes, stirring frequently. Spoon into an ovenproof dish, using a slotted spoon.
2. Toss the rabbit in 1 tablespoon of the flour, shake off the excess and fry in the oil left in the pan until golden brown all over. Spoon the meat into the dish.
3. Stir the remaining flour into the pan juices and cook for 1 minute. Gradually stir in the stock and bring to the boil, stirring continuously, then add the thyme, parsley and prunes and season with pepper.
4. Pour the sauce over the rabbit and stir well. Cover with a lid or foil and cook in the heated oven for 1 hour.
5. When the rabbit is tender, quickly brush the filo pastry with the remaining oil and cut each sheet into 15 squares. Cut the squares in half diagonally to make triangles. Take the cover off the dish and arrange overlapping filo triangles over the pie filling.
6. Return the dish to the oven and cook for a further 5 - 10 minutes, until the pastry is crisp and golden brown.
Mashed rutabaga or crisp curly kale, with their slightly peppery tastes, go well with the robust flavours of the pie.
more information
Unpack the filo sheets only when you are ready to use them and cover with a clean, damp cloth to prevent them from becoming brittle.
