Rabbit pie (torta tal-fenek) is a nice change to rabbit stew (stuffat tal-fenek) and just as delicious. Another recipe and post in recognition of Malta Independence Day!
When thinking of what recipes to do in recognition of Malta Independence Day, the first thing I thought of was rabbit as it is our national dish. As I had recently posted about my mum’s rabbit stew, I thought I needed to do something else, but I still wanted to do something with rabbit. Maltese rabbit pie was the perfect recipe for the occasion. My other recipe was my fig jam which I have already posted!
The inside of this pie is similar to my mum’s (nanna’s) rabbit stew and put inside a pie. Most of the ingredients are the same but you need to cook the rabbit first and then take out the bones. You can add in potatoes, and I have also seen it with pork too. I actually wanted to use white wine this time but I only had red. White or red wine works and you don’t even need to add this in either. If you don’t have a pie dish, you can use anything similar. I actually used a cake tin for this pie and it came out great.
At the top of the pie I made motifs of the Maltese cross which were easy to do and very effective.
It really is worth trying this pie one time. You need a little time to remove the rabbit meat from the bones but it really is worth it.
- 1 whole rabbit chopped
- 1 teaspoon allspice
- Small bunch of thyme leaves
- 3 bay leaves
- 2 medium onions diced
- 3 cloves of garlic minced
- 2 tablespoons tomato paste
- 3 carrots diced
- 2 celery sticks diced
- 4 small tomatoes chopped
- 250 ml red or white wine
- 450 grams peas
- 500 grams shortcrust pastry
- Lightly beaten egg
- Salt and pepper
- Olive oil for frying
- In a large frying pan fry the rabbit with the allspice, thyme leaves and bay leaves.
- Fry for about half an hour until the rabbit has been cooked. Remove and allow to cool.
- While you are waiting for the rabbit fry the onion and cloves for five minutes until browned.
- Add in the tomato paste and fry for a further 2 minutes.
- Add in the carrots and celery and fry for a further 10 minutes.
- While this is happening remove the rabbit meat from the bones and set aside.
- Add in the rabbit meat and fry for a further five minutes.
- Add in the tomatoes and wine and bring to a boil. Reduce to a simmer and add in the rabbit and the peas.
- Leave for about 10 minutes.
- While this is simmering prepare the pastry. Roll out the pastry and line a pie dish with about two thirds of the pastry so that some of the pastry hangs over the dish.
- Prick the base of the pie with a fork several times.
- Add in the rabbit mixture.
- Preheat the oven to about 220oC.
- Roll out the remaining pastry and cover the mixture. Seal the ends together.
- Prick the top of the pie several times with a fork. With a pastry brush paint the top of the pie with the beaten egg.
- Reduce the temperature to about 180oC.
- Place the pie in the oven and cook for about 45 minutes to an hour. Check to make sure that the pastry does not over brown.