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Poacher's Pie

ingredients

serves 4
225 g (8 oz) plain flour
pinch of salt
50 g (2 oz) butter, cut into small pieces
50 g (2 oz) lard, cut into small pieces
45-60 ml (3 - 4 tbsp) water
4 rabbit joints, chopped
3 - 4 rasher bacon, rinded and chopped
2 potatoes, peeled and sliced
1 leek, trimmed and sliced
salt and freshly ground pepper
15 ml (1 tbsp) chopped parsley
1.25 ml (1/4 tsp) dried mixed herbs
stock or water
beaten egg, to glaze

method

1. Make the pastry: sift the flour and salt into a bowl. Rub in the fat until the mixture resembles fine breadcrumbs and add just enough water to mix to a firm dough. Cover and chill for 10 minutes.

2. Fill a pie dish with alternate layers of rabbit, bacon and vegetables, sprinkling each layer with seasoning and herbs. Half fill the dish with stock or water.

3. Roll the dough out on a lightly floured surface and cover the pie dish. Make a hole in the centre. Decorate with pastry trimmings, if wished, and brush with egg.

4. Bake in the oven at 220°C (425°F) mark 7 until the pastry is set, then lower the temperature to 170°C (325°F) mark 3 and cook for about 1 1/4 hours, until the meat is tender. Cover with foil if the pie starts to overbrown.

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