Rabbit Pie Recipe

From episode 1 (season 1) of The Fabulous Baker Brothers.

Serves 6 pies


  • For the pie content

  • 500g rabbit, diced

  • 2 tbsp oil

  • 2 onions, diced

  • 100g bacon lardons

  • 1 tbsp plain flour

  • 400ml chicken stock

  • Splash of sherry vinegar

  • 2 cloves garlic, chopped

  • Good pinch of fresh thyme

  • Knob of butter

  • 100g wild mushrooms, sliced

  • 1 carrot, finely diced

  • 1 potato, finely diced

  • Small handful tarragon, finely chopped

  • Sprigs of rosemary (optional)

  • 1 egg, beaten

  • For the shortcrust pastry

  • 600g strong white flour

  • 150g cold butter, diced

  • 150g cold beef dripping, broken into pieces

  • 2 tbsp ice cold water


  1. In a food processor, blitz the flour and fat together to make the pastry. Add the iced water and knead until it just comes together. Wrap tightly in clingfilm and chill in the fridge for at least 30 minutes.

  2. Fry the rabbit until sealed in a hot frying pan. Set to one side.

  3. In another pan heat the oil and fry the onions and lardons until brown. Add the garlic, fresh thyme, and a knob of butter, then season with a good pinch of salt and pepper.

  4. Add the wild mushrooms, carrot and potato. Then add the plain flour and stir for a minute or so. Put the rabbit back in then slowly add the chicken stock and sherry vinegar. Simmer for 1 hour until the rabbit is tender and the sauce is thick. Cool the mixture down then chill until cold.

  5. Preheat the oven to 200°C/gas mark 6. Roll the pastry out into discs and spoon the rabbit mixture into the centre of each. Fold up the sides of the pastry discs and pinch the tops together to seal. Tie rosemary round the tops of each and secure with string. Brush with egg then bake for 35 minutes until golden.