Hare and pancetta pot pies

I kept hares as a kid and I was so upset when a fox ate them, I didn’t eat bunny until my thirties! I’ve discovered it makes an extraordinary pie filling when joined with a little pancetta, to adjust its leanness. Make this warming, healthy dish during fall and winter when you’ll truly welcome it and hare is at its best.

Fixings

For the flaky baked good

•             175g/6oz plain flour

•             pinch of salt

•             65g/2¼oz cool, unsalted spread, cut into 5-10mm 3D shapes

•             65g/2¼oz virus grease, cut into 5mm-1cm 3D squares

•             1 tsp lemon juice

•             1 unfenced egg, beaten, to coat

For the filling

•             25g/1oz unsalted spread

•             1 tbsp sunflower oil

•             2 bunnies (1.5-2kg/3lb 5oz-4lb 8oz aggregate), jointed

•             175g/6oz diced pancetta

•             1 onion, cut

•             1 garlic clove, cut

•             1 bulb fennel, managed and cut

•             175ml/6fl oz white wine

•             600ml/20fl oz chicken stock

•             1 straight leaf

•             300ml/10fl oz twofold cream

•             2 tbsp cleaved parsley

•             salt and dark pepper

Strategy

1.Combine the flour and salt in a huge bowl. Put the spread and fat in a different bowl, combining them freely.

2.Take one fourth of the blended fats and rub them into the flour daintily with your fingertips.

3.Combine the lemon juice and 130ml/4fl oz of water and blend daintily into the flour to frame a delicate batter.

4.Roll out the batter on a very much floured surface to a square shape, about 10x30cm/4x12in.

5.Take another quarter of the diced fats and spot equitably over the best 66% of the baked good square shape.

6.Now overlay the unfilled base third up and the top third down over it, as though collapsing a letter.

7.Turn the batter 90° and seal the edges by pushing down with your fingers.

8.Roll out the batter and rehash the dabbing and collapsing multiple times to utilize the entirety of the fat.

9.Wrap the mixture in stick film and leave to chill in the ice chest for in any event 30 minutes.

10.For the filling, heat an enormous flameproof goulash over a high warmth and add the spread and oil. Working in clumps, earthy colored the bunny well all finished (incorporate the liver and kidneys, on the off chance that you have them, for additional flavor).

11.Remove from the skillet and put in a safe spot. Add the pancetta to the container, diminish the warmth a little and cook for four minutes, or until brilliant earthy colored and starting to fresh around the edges. Add to the bunny.

12.Turn the warmth to low. Add the onion, garlic and fennel to the dish and cook delicately for 2-3 minutes. Add the wine, increment the warmth and let it bubble for a few minutes, scratching the base of the dish with a spatula to deliver any caramelized bits. Return the bunny and pancetta to the skillet. Add the stock and sound leaf, bring to a stew, spread and stew delicately for 1½ hours, until the bunny is delicate.

13.Remove the hare from the container and leave until sufficiently cool to deal with, at that point take the meat from the bones and put into a huge bowl.

14.Bring the substance of the dish to the bubble and bubble to diminish the volume of fluid significantly. Mix in the cream and take back to the bubble. Add the parsley, taste the sauce and season with salt and pepper as required. Return the hare meat to the dish and go to cover in the sauce. Separation the filling between four individual pie dishes. Leave to cool.

15.Preheat the broiler to 200C/400F/Gas 6.

16.On a floured surface, reveal the baked good to about 5mm thick. Brush the edges of the pie dishes with beaten egg and slice bits of baked good to put over each. Press round the edges to close and manage the abundance baked good conveniently. Brush the highest point of the pies with more egg.

17.Bake for 20–30 minutes, or until the cake is brilliant earthy colored and the filling percolating. Leave to agree to 10 minutes or something like that, at that point serve, with plain bubbled potatoes, carrots and a green vegetable.

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