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Rabbit and pancetta pot pies
Fruit and vegetables
1 tsp
lemon juice
1
onion
, sliced
1
garlic
clove, sliced
1 bulb
fennel
, trimmed and sliced
2 tbsp chopped
parsley
Tins, packets and jars
175g/6oz
plain flour
600ml/20fl oz
chicken stock
Cooking ingredients
pinch of
salt
1 tbsp
sunflower oil
1
bay leaf
salt and
black pepper
Dairy, eggs and chilled
65g/2¼oz cold, unsalted
butter
, cut into 5-10mm cubes
65g/2¼oz cold
lard
, cut into 5mm-1cm cubes
1 free-range
egg
, beaten, to glaze
25g/1oz unsalted
butter
300ml/10fl oz
double cream
Meat, fish and poultry
2
rabbits
(1.5-2kg/3lb 5oz-4lb 8oz total), jointed
175g/6oz diced
pancetta
Other
175ml/6fl oz
white wine
Back to recipe
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