We have raided the Woman’s Weekly archives to bring you this rabbit pie recipe from 1925, that is still as delicious today as it was then
- 1 rabbit, meat taken off the bones (use the bones for stock), along with liver and kidneys — there should be 750g (1½lb) meat in total
- 125g shoulder of pork or thick bacon, diced
- 1 medium egg, hard-boiled
- Salt and freshly ground black pepper
- 1 puff pastry sheet (from a Jus-Rol 425g pack of 2 frozen sheets)
- A little milk
- 300ml home-made rabbit or chicken stock
- 1.5 litre pie dish
Set oven to 200°C/400°F/Gas 6. Put rabbit, pork or bacon and sliced boiled egg into pie dish (fill it well). Season and add 1 tbsp water.
Roll pastry to fit top of pie. Place a rim of thinner pastry around edge of dish, then put pie top on. Decorate pie with leaves of pastry and make a hole in crust. Brush with milk, put on a baking sheet and bake for 40 mins, then turn heat down to 180°C/355°F/Gas 4 and cook for another 25 mins.
Take the pie out of the oven and pour the stock in through the hole in the crust. Leave the pie to cool, then put in the fridge overnight — the stock will set to jelly. Serve the pie cold with salad.
You can use chicken and home-made chicken stock, if you prefer