Ingredients:
For the Crust:
500g plain flour
1/2 tsp. salt
90g frozen unsalted butter, cut in small chunks
45g vegetable shortening
7 to 8 tbsp iced water
For the Filling:
2 medium onions, diced
4 celery stalks, diced
2 tbsp olive oil
280g frozen corn
400g frozen baby peas
450g carrots, peeled, chopped and cooked (about 4 carrots)
2 medium potatoes, peeled, cubed and cooked
750g diced cooked chicken, turkey or ham
5 tbsp unsalted butter
5 tbsp plain flour
1l chicken, vegetable or turkey stock
1/2 tsp pepper
Salt to taste
1 egg, lightly beaten
Method:
To Make the Crust: In the bowl of a food processor fitted with a metal blade, pulse the flour, salt, butter and vegetable shortening until the mixture resembles a coarse meal. Sprinkle with the ice water and pulse until the dough starts to come together, being careful not to let the dough form a ball. Remove the dough and press it into two disks. Cover with plastic wrap and refrigerate while you make the filling.
To Make the Filling: In a large saucepan, fry the onions and celery in the olive oil over medium heat until soft. Add all the vegetables along with the chicken, turkey or ham, and set aside. In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2 to 3 minutes. Slowly whisk in the stock until the sauce is smooth. Bring to a boil, whisking constantly. Reduce the heat and simmer, stirring occasionally, for 5 to 7 minutes. Season with pepper and salt then pour the sauce over the meat and vegetables. Pour the resultant mixture into 10 individual ovenproof bowls or two 22cm pie pans.
Roll out the pie crust on a lightly floured surface. Cover the 10 (or two) pies with the dough and use a cookie cutter to cut rabbits out of scraps of pie crust. Lightly brush the egg onto the pie crusts and place a rabbit shape on top. Bake in an oven pre-heated to 200°C (400°F/Gas Mark 6) for 20 to 40 minutes, or until the crust is browned and the filling bubbles. It's a good idea to place a cookie sheet below the pies to catch any drips.
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