Poacher Pie
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Poacher Pie
Photography by David Scott
This recipe makes 10 servings
Nutritional Info |
|
|---|---|
| Per each of 10 servings: about | - |
| cal | 760 |
| pro | 53 g |
| total fat | 40 g |
| sat. fat | 17 g |
| carb | 42 g |
| fibre | 2 g |
| chol | 203 mg |
| sodium | 762 mg |
| potassium | 796 mg |
| % RDI: | - |
| calcium | 6 |
| iron | 45 |
| vit A | 11 |
| vit C | 10 |
| folate | 52 |
This English-style game pie has a rich holiday flavour that is a lovely change from tourtière. Look for fresh rabbit at many grocery and specialty stores.
Ingredients
- Classic Pastry Recipe
- 1 egg yolk
- Rabbit Stock:
- 2 rabbits, (each about 3 lb/1.5 kg)
- 1 leek, (dark green part only), chopped
- 1 large carrot, chopped
- 1 large rib celery, chopped
- 1 tsp salt
- 2 bay leaves
- 2 cloves garlic
- 5 juniper berries
- 5 peppercorns
- 1 tsp dried savory
- 5 sprigs fresh parsley
- Filling:
- 1 tbsp vegetable oil
- 1 cup thickly sliced leeks, (white and light green parts only)
- 3/4 cup chopped thickly sliced bacon
- 1/3 cup sliced celery
- 3 cups cubed peeled potatoes, (about 2)
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 cup gin
- 1 tsp dried savory
- 1/2 tsp dried thyme
- 1/4 cup all-purpose flour
- 1/4 cup minced fresh parsley
- 2 tbsp lemon juice
Preparation
Rabbit Stock: Remove livers and kidneys from rabbits; save for another use. Cut rabbits into pieces. In stockpot or large Dutch oven, combine rabbits, leek, carrot, celery, salt, bay leaves, garlic, juniper berries, peppercorns, savory and parsley; add enough water to just cover rabbits, about 8 cups (2 L). Cover and bring to boil; reduce heat and simmer, skimming off foam, for 1 hour.
Remove rabbits; strain broth and reserve 6-1/2 cups (1.625 L) for pie. Remove rabbit meat from bones and cube or coarsely chop; set aside.
Filling: In clean Dutch oven, heat oil over medium heat; cook leek, bacon and celery, stirring occasionally, until vegetables are softened, about 5 minutes.
Add potatoes, garlic, salt and pepper; cook for 5 minutes. Add gin, savory, thyme and 6 cups (1.5 L) of the reserved stock. Cover and bring to boil over medium-high heat. Add rabbit meat; return to boil. Reduce heat and simmer until celery is tender, about 10 minutes.
Meanwhile, whisk flour with remaining reserved stock; stir into rabbit mixture and simmer until thickened, about 2 minutes. Stir in parsley and lemon juice. Let cool. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)
On lightly floured surface, roll out slightly more than half of the pastry to 1/8-inch (3 mm) thickness; place in deep 9-inch (23 cm) pie plate, leaving overhang. Pour in filling. Roll out remaining pastry. Brush pastry on rim with water; place top pastry over filling. Trim to 1/2 inch (1 cm) from edge; tuck pastry under and flute edge. Cut vents in centre. Reroll pastry scraps and make decorative cutouts, if desired.
Whisk egg yolk with 1 tbsp (15 mL) water; brush over pastry. Bake in 425°F (220°C) oven for 15 minutes. Reduce heat to 350°F (180°C); bake until pastry is golden and filling is bubbly, about 40 minutes.
Remove rabbits; strain broth and reserve 6-1/2 cups (1.625 L) for pie. Remove rabbit meat from bones and cube or coarsely chop; set aside.
Filling: In clean Dutch oven, heat oil over medium heat; cook leek, bacon and celery, stirring occasionally, until vegetables are softened, about 5 minutes.
Add potatoes, garlic, salt and pepper; cook for 5 minutes. Add gin, savory, thyme and 6 cups (1.5 L) of the reserved stock. Cover and bring to boil over medium-high heat. Add rabbit meat; return to boil. Reduce heat and simmer until celery is tender, about 10 minutes.
Meanwhile, whisk flour with remaining reserved stock; stir into rabbit mixture and simmer until thickened, about 2 minutes. Stir in parsley and lemon juice. Let cool. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)
On lightly floured surface, roll out slightly more than half of the pastry to 1/8-inch (3 mm) thickness; place in deep 9-inch (23 cm) pie plate, leaving overhang. Pour in filling. Roll out remaining pastry. Brush pastry on rim with water; place top pastry over filling. Trim to 1/2 inch (1 cm) from edge; tuck pastry under and flute edge. Cut vents in centre. Reroll pastry scraps and make decorative cutouts, if desired.
Whisk egg yolk with 1 tbsp (15 mL) water; brush over pastry. Bake in 425°F (220°C) oven for 15 minutes. Reduce heat to 350°F (180°C); bake until pastry is golden and filling is bubbly, about 40 minutes.
Source : Canadian Living Magazine: December 2009
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