Filed Under: Easter, Easter Guide, easter recipes, rabbit

Rabbit Pot Pie with Buttered Spring Vegetables & Salad

Rabbit pot pie is the perfect Easter dinner. Serve it with buttered Spring veggies and you have a Spring-inspired meal to indulge in.

April 3rd, 2017

Chef Toben from Toben Food by Design

Don't say no to this delicious rabbit pie this Easter weekend...we certainly won't.
Makes 4-6 Pies
  • 6 individual oven proof casserole dishes
  • 6 cups braised rabbit pie filling (see recipe below)
  • 4-6 rounds of frozen puff pastry, punched 1" beyond the circumference of the casserole dishes being used
  • 2 eggs, whisked 3 cups of frozen peas,
  • 3 small carrots, peeled and sliced into rounds
  • 2 tablespoons butter
  • ½ tablespoons chopped parsley
  • ½ tablespoons chopped chives
  • 1 cup green kale, chopped
  • ½ cup frisée lettuce, chopped
  • ½ lemon, juiced
  • 1 tablespoon truffle olive oil
  • Salt and pepper to taste
  • 12 whole sage leaves
  1. Preheat oven to 425° F.

  2. Place the oven proof casserole dishes on a baking sheet. Spoon the braised rabbit pie filling into each of the dishes filling about 90 % or leaving 1 cm clearance from the top.

  3. Brush the edge of all 6 pieces of puff pastry with the whisked egg wash and place this side over all of the filled ramekins, pinching with fingers to seal around the casserole dishes.

  4. Brush the top of the sealed puff pastry with egg wash, season with salt/pepper and place 2 whole sage leaves on each.

  5. Bake in the oven until pastry is golden and has risen, approximately 15- 20 minutes.

  6. While the pot pies are baking, assemble the garnish by tossing the kale and the frisée with the lemon juice and truffle oil.

  7. Once the pies are ready, remove from the oven and transfer each to liner plates, top with the salad and serve immediately.

Rabbit Pot Pie with Buttered Spring Vegetables & Salad

Leave a Reply

Your email address will not be published.