- Cooking Fat - 50 Grams
- rabbit - 750 Grams
- ham or bacon, thinly sliced - 225 Grams
- medium bulbs, finely chopped - 3 pieces
- salt and pepper - 1 To taste
- broth - 600 milliliters
- a branch of thyme - 1 piece
- bay leaf - 1 piece
- puff pastry - 225 Grams
- egg - 1 piece
- Flour - 1 Piece
Melt the fat in a large saucepan, put the rabbit, bacon and onions and fry for 5 minutes. Season with salt and pepper, add broth, greens and simmer for 1 hour (30 minutes for chicken). Remove from heat and cool. Roll out the dough 3 mm thick and slightly larger than the dish in which the cake will be baked. Fill the cake dish with the prepared cold mixture (from rabbit) and cover with dough, pressing it against the stop. Make holes in the test so that the steam can evaporate. If desired, you can decorate the cake with decorative leaves from the dough. Cover the cake with beaten egg and bake at 200 ° C 6 for 25 minutes. Then reduce the temperature to 180 ° C, cover the pie with foil and bake for another 15 minutes. Instead of a rabbit, you can use 6 chicken breasts.
Servings: 4-6