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1
To make the pastry, sift flour and salt into a food processor. Pulse for a few seconds then pulse in butter, a few pieces at a time. With the motor running, add eggs and milk. When mixture starts to come together, add Parmesan and thyme. Pulse for 5 seconds then turn out onto a lightly floured work surface. Knead for 5 mins. Cover with plastic wrap and refrigerate for 30 mins, or until required.
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2
Heat oil in a large, heavy-bottomed saucepan or Dutch oven over high heat. Season rabbit. Working in batches, sear rabbit pieces for 2 mins per side, or until browned. Set aside.
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3
Lower heat to medium. Cook carrot, onion, leek and garlic for 8 mins, or until lightly browned. Add 3/4 cup wine and vinegar. Bring to a boil and cook until liquid is reduced by 1/2. Add stock and bring back to a boil. Reduce heat to a simmer. Add rabbit, cover and simmer for 1 hour 30 mins, or until meat falls off the bones.
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4
Remove meat from pan and cook sauce until reduced by 3/4. Mix 2 tbsp wine with cornstarch then whisk into sauce. Add rosemary. Remove from heat and pick meat off the bones. Add picked meat to sauce then fold in olives and parsley. Season to taste. Let cool.
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5
Preheat oven to 350u00b0F.
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6
Fill a large pie dish with cooled filling. Roll out pastry and gently place on top, sealing edges. Trim excess pastry. Bake for 10 mins. Remove from oven and brush with beaten egg. Return to oven and bake for 10 mins, until golden brown and warmed through.
