Cretan rabbit pie from Clarissa's Comfort Food by Clarissa Dickson Wright

Ingredients

• 1 tablespoon sultanas
• 1 tablespoon capers, halved
• 225 g Cheshire cheese, cubed and sliced
• white stock to moisten
• 2 onions, roughly chopped
• 1 garlic clove, chopped
• knob of butter
• 175 g cooked rice
• salt and pepper
• 1 packet puff pastry
• 2 tablespoons olive oil
• juice of 1 lemon
• cayenne pepper
• 2 good-size rabbits
• 2 tablespoons seasoned flour