Rabbit meat for this pie is pre-stewed with carrots, onions and dried apricots, so the filling is very fragrant and tender.
Prep time: 1.5 hours Quantity: for 5-6 pies
For the dough: - 1 kg of flour - 25 g of butter - 1 sachet of dry yeast - 1 tbsp. l. s alt and sugar - 2 eggs - 2 tbsp. l. vegetable oil -½ l milk - 25 ml water
For stuffing: - 5 pcs. onions and carrots -1.5 kg rabbit pulp - 200 ml vegetable oil - 2-3 sprigs of thyme -150 g dried apricots (chopped) - 1 package of fresh spinach - 200 g grated mozzarella cheese
Preparation: 1. Mix flour with s alt, sugar and yeast, pour in milk, butter, water, add eggs and mix. Leave to rise for 30 minutes, then roll out the dough into a 1 cm thick circle (make the sides higher). 2. For the filling, heat the oil in a deep frying pan and fry the onions and carrots for 10 minutes. Put the rabbit pulp, dried apricots, thyme, s alt and pepper, pour in water to cover the contents, simmer under the lid for about 40 minutes. Drain excess liquid from the saucepan, divide the meat into fibers. 3. Preheat the oven to 200˚C. Put the dough on a baking sheet lined with parchment, on it - rabbit meat with vegetables, spinach leaves and grated cheese, bake for 15-20 minutes. Photo: DO archive.