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Rabbit and leek pie served in a rustic dish with golden puff pastry.
Rich and appetizing rabbit pie with leeks

Rabbit & Leek Pie

Author: Flavelo
Recipes Main Courses
A jewel of the British countryside kitchen, combining mild rabbit meat with sweet, aromatic leeks. Steam baking under a pastry lid ensures the lean rabbit stays moist, while the sauce absorbs flavor from the bones and herbs. The contrast between the crisp lid and creamy stew makes this unforgettable.
🕒 Prep Time 30 mins
🍳 Cook Time 1 hr
⌛ Total Time 1 hr 30 mins
🍽️ Servings 4 servings
🔥 Calories 550 kcal
🌍 Cuisine British

Ingredients

Equipment Needed

  • Ceramic Pie Dish
  • Large Skillet or Pot
  • Pastry Brush

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Cube the rabbit meat, season with salt and pepper. Slice leeks and wash thoroughly to remove grit.

Tip: Pat the meat dry for a better sear.
2 ✓

Sear rabbit in half the butter until golden. Remove to a bowl.

Tip: Sear in batches to avoid steaming.
3 ✓

Sauté onions, leeks, and sliced carrots in remaining butter until soft.

Tip: The sweetness of the vegetables balances the gamey meat.
4 ✓

Stir in flour, then pour in stock. Add herbs. Bring to a boil to thicken.

Tip: The flour-fat mixture (roux) creates the sauce body.
5 ✓

Return meat to sauce, simmer 20 mins. Remove bay leaf and COOL COMPLETELY.

Tip: Cooling is critical! Hot filling melts the pastry butter before baking, destroying the layers.
6 ✓

Preheat oven to 400°F (200°C). Fill dish with ragout. Top with pastry, seal edges, and cut a vent.

Tip: Crimping the edges keeps the steam inside.
7 ✓

Brush with beaten egg and bake 25-30 mins until deep golden brown.

Tip: The glaze gives it that appetizing shine.

Recipe FAQ

Can I use farmed rabbit?
Yes, farmed rabbit is whiter and milder than wild rabbit, making it great for beginners.
Why vent the pastry?
A steam vent (chimney) prevents steam from blowing out the sides or making the crust soggy from within.

Ingredients

  • 1 1/2 lbs Rabbit Meat (loin or leg, filleted)
  • 2 stalks Leeks (white and light green parts only)
  • 1 medium Red Onion
  • 2 medium Carrots
  • 4 tbsp Butter
  • 2 tbsp All-Purpose Flour
  • 1 3/4 cups Chicken or Vegetable Stock
  • 1 tbsp Fresh Thyme leaves
  • 1 leaf Bay Leaf
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1 sheet Puff Pastry
  • 1 large Egg (for wash)