麻豆约拍

贰濒颈锄补产别迟丑补苍听笔颈别

by Clarissa Dickson Wright from Great British Food Revival

This sumptuous pie uses the rich flavours of dried fruits, grapes & red wine traditionally with rabbit, although Nigel B has substituted chicken (& pheasant to keep the gamey flavour).

Preparation time: Less than 30 mins

Cooking time: over 2 hours

Serves 4

Ingredients

For the filling

plain flour, for dusting

1 rabbit, jointed (or 1 jointed small chicken, or 2 x legs, wings, breasts. Enough for 4 people)

55g/2oz lard, dripping or butter

2 onions, finely chopped

2 carrots, diced

3 Jerusalem artichokes, peeled & sliced

300ml / 陆 pint red wine

150ml / 录 pint chicken stock

1 bouquet garni

2 apples, peeled, cored & chopped

115g/4oz grapes (red or green, or both), halved & deseeded

55g/2oz raisins

1 orange, zest & juice

salt & freshly ground black pepper

For the pie

2 hard-boiled free-range eggs, halved

3 cooked artichoke hearts, sliced

200g/7oz shortcrust pastry (recipe below)

1 free-range egg, beaten

Method

1. Preheat the oven to 180C/350F/Gas 4.

2. For the filling, sprinkle the flour onto a plate & coat the rabbit (chicken) pieces in the floor, dusting off any excess.

3. Heat the lard in a large, ovenproof dish over a medium heat. Add the rabbit (or chicken) pieces & fry for 4-5 mins or until golden-brown all over.

4. Add the onions, carrots & artichokes & continue to fry for a few mins.

5. Pour in the wine & stock & bring to the boil. Stir in the remaining filling ingredients then transfer to the oven & cook for 1陆 hours, or until the rabbit (chicken) is tender. Baste the rabbit (chicken) a few times whilst it鈥檚 cooking in the oven, spooning the cooking liquid over the meat, to make sure it doesn鈥檛 dry out (chicken may take less time).

6. Spoon the filling into a pie dish & top with the hard-boiled eggs & artichoke hearts.

7. Roll out the pastry on a floured work surface until it is slightly larger than the pie dish. Gently drape the pastry over the dish, pressing firmly onto the edges. Trim, then shape the edges into a fluted shape & cut a cross into the middle of the pie. Glaze the pastry with the beaten egg.

8. Cook the pie in the oven for 25 mins, or until the pastry is cooked through & golden-brown.

听

Shortcrust pastry

A quick and easy recipe for shortcrust pastry. You can make it by hand or in a food processor.

Makes 250g/8oz

Prep time:听 less than 30 mins

Cooking time: no cooking required

Ingredients

185g/6oz plain flour

pinch of salt

80g/3oz butter, cubed

45ml-60ml/3-4 tbsp cold water

Method

1. Put the flour and salt in a large bowl and add the cubes of butter.

2. Use your fingertips to rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining. Try to work quickly so that it does not become greasy.

3. Using a knife, stir in just enough of the cold water to bind the dough together.

4. Wrap the dough in clingfilm and chill for 10-15 minutes before using.

5. Alternatively using a food processor, put the flour, butter and salt in the food processor and pulse until the fat is rubbed into the flour.

6. With the motor running, gradually add the water through the funnel until the dough comes together. Only add enough water to bind it and then stop.

7. Wrap the dough in clingfilm as before and chill for 10-15 minutes before using.

Tip

To make more or less, remember the proportions - half fat to flour - and don't add too much water or the pastry will be hard. For best results, make sure the butter is cold. If other dry ingredients are included in the recipe, add them at the same time as the salt.