> Recipes > Rabbit

Wild rabbit and leek turnover with piccalilli

Wild rabbit and leek turnover with piccalilli

Wild rabbit and leek turnover with piccalilli

  • Main
  • medium
  • 4
  • 60 minutes, plus overnight resting and marinading time

PT1H

Why not try?

1
Start by making the puff pastry - you can do this a few days before. Place the flour and the 165g butter into a food mixer and mix until fine. Add the 500g of butter and mix for 2-3 minutes until just combined. Whisk together the salt, sugar, lemon juice and water
  • 900g of white bread flour
  • 165g of unsalted butter
  • 500g of unsalted butter
  • 45ml of lemon juice
  • 12g of salt
  • 6g of caster sugar
  • 210ml of water
2
Incrementally add the water to the flour and butter mix, mix until just combined. Remove the mix from the food mixer, lightly knead for 2-3 minutes, then form the pastry into a flat square
  • 210ml of water
3
Wrap the pastry in clingfilm and leave in the fridge overnight to rest. Once the pastry has rested, roll into a long rectangle (1cm thick) then turn the pastry to landscape then turn both sides to meet in the middle, and fold one on top of the other. Repeat this process 4 times, turning the pastry clockwise each time
4
For the piccalilli - which can also be made ahead - place into a medium sized pan the vinegar, water and sugar and bring to a boil. Once the vinegar has boiled remove from the stove and add the English mustard and turmeric
  • 400ml of Chardonnay vinegar
  • 200ml of water
  • 120g of sugar
  • 1 tsp English mustard
  • 4g of turmeric
5
Place the carrots into a medium sized pan of boiling water and season with salt. Cook for 2-3 minutes until the carrots are tender. Remove from the pan, place into iced water and drain
  • 16 baby carrots
  • salt
6
In a separate pan of boiling water, place the cauliflower and cook for 2-3 minutes until tender. Remove from the pan, place into iced water and drain
  • 16 cauliflower florets
7
In a bowl, place the carrots, cauliflower, dices of cucumber, baby watercress spring onions and the vinegar mix. Mix all the ingredients well and leave to marinade for one day
  • 1 cucumber
  • 4 spring onions
  • 50g of baby watercress
8
For the turnover, first make the leek and onion stuffing. Split the leek in half, wash thoroughly in cold water and then with a sharp knife finely shred. Place the butter into a hot medium sized pan and melt. Add the leeks and diced onion and sweat for 3-4 minutes until the leek and onions are soft
  • 100g of white leeks
  • 30g of onion
  • 10g of butter
9
Add the crushed garlic, cream, salt and pepper and cook for a further 4 minutes. Remove from the pan and leave to cool. Once cooled, mix in the chives and reserve, ready to make the turnover
  • 1/2 garlic clove
  • 60ml of cream
  • salt
  • pepper
  • 1 tsp chives
10
Using a sharp knife, remove the loins from the rabbit saddles. Cut the loins in half to get four pieces 4cm long
  • 2 rabbit saddles
11
Season the loins with salt and white pepper, equally divide the leek and onion stuffing mix between the four and place the stuffing on top of each loin of rabbit. Wrap each loin in Cumbrian ham
  • 4 slices of Cumbrian ham
12
Roll out the rough puff pastry to ½ cm thick, cut the pastry into squares 11cm long by 11cm wide. Place the rabbit loins in the middle of each square and brush the sides with egg wash. Fold over the pastry, pinch the sides together being careful you don’t get air pockets, cut away any access pastry, and seal the sides together with the rear side of a fork
13
Make three small slashes on top of each turnover, place the turnovers onto a baking tray lined with greaseproof paper, cover with clingfilm and refrigerate for 30 minutes
14
Brush each turnover with egg wash and place in the oven at 200°C/gas mark 6 for 6 minutes or until golden
15
To assemble, place the turnovers in the middle of each plate and serve with the piccalilli and a garnish of baby watercress
  • 50g of baby watercress

Want more recipes like this delivered to your inbox?

Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.

Thanks for subscribing

We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.

Ingredients

Metric

Imperial

Rabbit and leek turnover

Puff pastry

  • 900g of white bread flour
  • 500g of unsalted butter
  • 165g of unsalted butter, diced and softened
  • 12g of salt
  • 45ml of lemon juice
  • 6g of caster sugar
  • 210ml of water

Piccalilli

Comments ()

Wild rabbit and leek turnover with piccalilli

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...