Poverty Pie 1940 S

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From a feature in our state paper with recipes through the ages. the recipe states 1 quantity of shortcrust pastry (frozen or homemade - let time and economy decide), i've estimated this to 3 or 4 sheets, sheets are about 22cm to 23cm square. cooking and prep times are also estimated.

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Steps

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To make filling.

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In a large saucepan bring stock , water , onion and bouquet garni to the boil and then turn down heat and add rabbit and gently simmer , covered for 45 minutes.

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Remove rabbit and cool and then pull meat from the bones and cut into bite sized chunks.

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Meanwhile return liquid to heat and boil briskly to reduce to 1 1 / 2 cups , this usually takes 5 to 10 minutes.

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In a saucepan melt butter and then add leak , mushroom and celery and sweat until soft and then add flour and cook for a further minutes and then gradually add warm stock , stirring well until sauce boils and thickens and then stir in cream and check for seasoning , fold rabbit through the sauce and allow to cool slightly.

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To make the pies.

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Roll out the shortcrust pastry and line small pie tins , filled with meat mixture and then cover with puff pastry.

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Sealing edges with egg wash.

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Cut a slit in the middle of the pastry top to let steam escape and brush the pies with egg wash and put into the oven for 1.

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Ingredients

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chicken stock, water, onion, bouquet garni, rabbit, butter, leek, mushrooms, celery rib, plain flour, cream, egg, shortcrust pastry, puff pastry