Rabbit and onion pie
Description
Perfectly pairs with tea and coffee. Melt the fat in a large pot, add rabbit, bacon, and onion, and fry for 5 minutes. Season with salt and pepper, add broth and herbs, then simmer over low heat for 1 hour (30 minutes if using chicken). Remove from heat and let cool. Roll out the dough to about 3 mm thickness, making it slightly larger than the baking dish you'll use. Fill the pie dish with the cooled rabbit mixture and cover with the dough, pressing the edges firmly to seal. Make small holes in the dough to allow steam to escape. Optionally, decorate the top with decorative pastry leaves. Brush the pie with beaten egg and bake at 200°C for 25 minutes. Then reduce the temperature to 180°C, cover the pie with foil, and bake for another 15 minutes. Instead of rabbit, you can use 6 chicken breasts. The pie is ready. Serve at the table.