Rabbit Pie with Cheddar Sauce
8 servings
100 minutes
Rabbit pie with cheddar sauce is an exquisite dish of Hungarian cuisine, combining the tenderness of stewed rabbit and the rich flavor of cheddar cheese. The origins of this dish trace back to the traditions of hunting pies, where wild rabbit meat was baked in golden crust. The crispy shell hides a juicy filling soaked in creamy cheese sauce and spices. A poached egg adds softness, while sun-dried tomato paste and fresh herbs provide zest. This pie is a great choice for a cozy family dinner or a festive gathering, impressing with its aroma and harmony of flavors.
1
For the test, mix butter with 2 eggs, add water, salt, and flour. Knead a smooth dough, then wrap it in film and refrigerate for 30 minutes.
- Butter: 30 g
- Chicken egg: 11 pieces
- Water: 100 ml
- Salt: to taste
- Wheat flour: 220 g
2
Wash the rabbit under running water, cut into large pieces. Place the rabbit pieces in a pot and cover with cold water. Boil on low heat for 1 hour. After boiling, remove the foam.
3
Remove the boiled rabbit from the pot and let it cool. Separate the meat from the bones and cut it into small pieces.
4
Grate the cheese on a fine grater. Heat the cream over the fire, and as soon as the first bubbles appear, add the grated cheese to it, continuing to cook over low heat while stirring constantly until a smooth sauce is obtained.
- Cheddar cheese: 320 g
5
Add 1 egg, milk, chopped leek, butter, vegetable oil, egg yolk, salt, and pepper to the sauce. Mix thoroughly.
- Chicken egg: 11 pieces
- Milk: 10 ml
- Leek: 50 g
- Butter: 30 g
- Vegetable oil: 25 ml
- Egg yolk: 1 g
- Salt: to taste
- Ground black pepper: to taste
6
Take the dough out of the fridge and roll it out. Transfer the dough to a mold and shape the edges. Prick the bottom lightly with a fork to allow steam to escape during baking. This will prevent the dough from bubbling and keep the surface smooth. Place the dough in the mold in the freezer for 20-30 minutes, then bake it for 10 minutes at 180 degrees.
7
Spread the filling on the prepared crust and pour with sauce. Bake for another 10-15 minutes.
8
To prepare poached eggs, bring a small amount of water to a boil, then reduce the heat to low. Add a couple of drops of vinegar. Crack and lower the egg into the barely boiling water and cook for 3.5 minutes. Do this with 8 eggs.
- Chicken egg: 11 pieces
9
Turn dried tomatoes into paste using a blender.
- Sun-dried tomatoes in oil: 80 g
10
Place a piece of pie on a plate, top with a poached egg and drizzle with cheddar sauce. For garnish, add a spoonful of sun-dried tomato paste, chopped celery and green onion, season with ground pepper and salt, and sprinkle with grated Parmesan.
- Celery: 80 g
- Green onions: 15 g
- Ground black pepper: to taste
- Salt: to taste
- Parmesan cheese: 40 g