Roasted Tomato And Rabbit Pot Pie Recipe

Name: Roasted Tomato And Rabbit Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb tomatoes, halved; 1 tsp soft brown sugar; 2 tbsp olive oil; 1 lb deboned rabbit pieces, cubed; 4-5 None medium shallots, peeled and halved; 3 tbsp pine nuts; 2 tbsp balsamic vinegar; 1 1/4 cups chicken stock; 1 tbsp all-purpose flour; 2 tbsp butter, softened; 1 None (1-lb) package puff pastry; None None Beaten egg, to glaze; None None Seasonal vegetables, to serve

Servings: persons

1 lb tomatoes, halved
1 tsp soft brown sugar
2 tbsp olive oil
1 lb deboned rabbit pieces, cubed
4-5 None medium shallots, peeled and halved
3 tbsp pine nuts
2 tbsp balsamic vinegar
1 1/4 cups chicken stock
1 tbsp all-purpose flour
2 tbsp butter, softened
1 None (1-lb) package puff pastry
None None Beaten egg, to glaze
None None Seasonal vegetables, to serve

1
Preheat oven to 400u00b0F. Place tomatoes on a baking sheet. Sprinkle with the sugar and 2 tsp oil. Roast for 30 mins. Place in a large bowl. Heat remaining oil in a large pan. Add rabbit; cook for 8-10 mins until golden all over. Remove from pan using a slotted spoon. Add to tomatoes. Season well.
2
Add shallots to pan juices. Cook for 8-10 mins until golden. Add pine nuts. Cook for 2 mins until golden. Remove from pan. Add to rabbit; toss. Add vinegar and stock to pan. Bring to boil.
3
Beat flour and butter together in a bowl; gradually add to pan. Cook for 2-3 mins until thickened. Add rabbit mixture; toss. Transfer to a 6-cup deep pie dish.
4
On a lightly floured surface, roll out the pastry 2 inches larger than the dish. Cut two long strips about 1/2-inch wide; secure on rim of pie dish with water. Place remaining pastry over pie. Trim; seal with a little water. Use a sharp knife to flute edges. Cut leaf shapes from pastry trimmings. Place on pie to decorate. Glaze with beaten egg. Bake for 30-35 mins until golden. Serve with seasonal vegetables.

356

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb tomatoes, halved, 1 tsp soft brown sugar, 2 tbsp olive oil, 1 lb deboned rabbit pieces, cubed, and more.

Yes, Roasted Tomato And Rabbit Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Roasted Tomato And Rabbit Pot Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions