Rabbit pie | Game recipes | Jamie magazine

Ingredients

• 3 shallots, finely chopped
• 1 tbsp duck or goose fat
• 450g higher-welfare pork mince
• 250g higher-welfare pork belly, cut into 1cm cubes
• 6-8 semi-dried prunes, halved
• 1 tbsp armagnac
• 1 tbsp pistachio nuts
• 1 tbsp chopped thyme
• 1 garlic clove, finely chopped
• 4 deboned rabbit thighs
• Hot-water crust pastry
• 450g flour
• 200ml water
• 170g lard, melted
• 1 tsp salt
• 1 free-range egg, beaten
• Jelly
• 1 sachet gelatine
• 800ml chicken stock
• 20g butter, softened