Chop the rabbit meat into 2 cm cubes. Heat a pan and brown the chicken in hot olive oil. Remove from the pan and add in the carrot, onions, celery and garlic to the same pan and cook till slightly browned. Stir in the herbs and spices and mix in the tomato paste, cooking for a further minute. Return the rabbit meat to the pan, pour in the wine and allow evaporation. Stir in the stock, 1 glass water, tomatoes and potatoes and simmer for 15 minutes. When ready, remove off the heat and stir in drained marrow fat peas. Meanwhile, line a 20cm pie dish with puff pastry, pour in the rabbit filling and cover again with puff pastry. Brush the top with beaten egg and bake in the oven at 175°C for 35 minutes or until golden brown.

Recipe by Aceline Media