- Preparation 175 min.
To make the shortcrust pastry:
Take the unsalted butter out of the fridge beforehand so that it becomes softened.
Sprinkle some flour onto a work surface.
Pour the flour into a container and use your fingertips to incorporate the butter.
Make a well and add the egg, water and salt. Mix and knead. When a ball begins to form, tip it onto the work surface.
Press out the dough 6 times with the palm of your hand on the work surface.
Form into a ball, wrap in cling film and leave in the fridge for 2 hours before using.
To make the pie:
Heat a frying pan with a little butter and brown the rabbit legs on both sides.
Leave to cook for 20 minutes over medium heat.
Meanwhile, peel and dice the potatoes.
Peel and thinly slice the onion.
Cook the peas in a pan of salted boiling water. Leave simmering for 5 minutes. Drain.
Remove the rabbit legs and fry the potatoes and onion for 15 minutes.
When the onion is translucent, pour in the white wine (or vegetable stock) and add the rabbit legs. Add salt and pepper. Cover and cook for 1 hour.
Remove the rabbit meat and cut into pieces.
Mix the meat with the peas, potatoes, onion and cooking broth. Add the Isigny Sainte-Mère Isigny PDO Crème Fraîche.
Pour into a pie dish.
Roll out the shortcrust pastry with a rolling pin and cut it into strips. Place them in a grid pattern on the pie dish.
Brush the dough with a beaten egg.
Preheat your oven to 180°C and bake for 20 minutes until the pastry is golden brown.