Rabbit (or chicken), leek & mushroom pie » The Food Show

Name: Rabbit (or chicken), leek & mushroom pie » The Food Show
Ingredients: 600g rabbit backstraps or free range chicken thighs (skin off); 2-3 rashers streaky free-range bacon, diced; 250-300g button mushrooms, sliced; 2 carrots, peeled and diced; 1 leek (white part), diced; a small handful of thyme leaves; 300g cavolo nero, kale, spinach or silverbeet (if using kale or cavolo nero, strip leaves from stalks), chopped; 50g butter; 2 tablespoons plain flour; 1 cup milk; 1 cup cream; 1⁄3 cup finely grated parmesan; 1 sheet puff pastry; 1 egg, whisked, or a few tablespoons of milk as a wash for the pastry

foodshow.co.nz

A recipe from the Autumn issue of my seasonal journal, out now. Rabbit is free-range, organic meat that we have loads of and I think it tastes way better than c

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodshow.co.nz.

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Ingredients

600g rabbit backstraps or free range chicken thighs (skin off)
2-3 rashers streaky free-range bacon, diced
250-300g button mushrooms, sliced
2 carrots, peeled and diced
1 leek (white part), diced
a small handful of thyme leaves
300g cavolo nero, kale, spinach or silverbeet (if using kale or cavolo nero, strip leaves from stalks), chopped
50g butter
2 tablespoons plain flour
1 cup milk
1 cup cream
1⁄3 cup finely grated parmesan
1 sheet puff pastry
1 egg, whisked, or a few tablespoons of milk as a wash for the pastry