Maltese Rabbit Pie

Maltese Rabbit Pie

A rabbit pie is a great recipe to try if you want to do something a little different with your rabbit other than fried or making a stew.

Difficulty: Intermediate Prep Time 60 min Cook Time 70 min Total Time 2 hrs 10 mins
Cooking Temp: 180  °C Servings: 4
Best Season: Suitable throughout the year




  1. Season rabbit with rabbit seasoning, salt and pepper.

  2. Fry the rabbit pieces in a little butter and olive oil (they don't need to be fully cooked as they will continue to cook in the sauce).

  3. Remove from pan. Set aside to cool and remove the meat from the bone.

  4. To the same pan add the onions, garlic, carrots and potatoes and cook altogether.

  5. When the onions start to soften add the frozen peas, stir through, add the allspice, thyme, bay leaves gravy pot and tomato paste.

  6. Mix well together then add the rabbit pieces, diced tomatoes, wine and water and simmer covered for 30 minutes or until the potatoes and carrots are nearly cooked but not completely as they will continue to cook in the pie.

  7. The sauce will thicken while cooking but it just might need to be thickened a little bit more so after simmering and the potatoes and carrots are nearly cooked, stir in the corn flour as much as needed. 

  8. Leave the filling to cool before filling your pastry pie crust.

Shortcrust Pastry:

  1. Sift the plain flour into a the bowl of a stand mixer or food processor.

  2. Add the diced butter and mix or pulse until the mixture resembles fine crumbs.

  3. Gradually add the cold water until the mixture comes together and forms a dough.

  4. Tip the mixture onto a surface and gently bring it together with your hands, then shape into a disc.

  5. Wrap in clingfilm and chill for 30 minutes.

Pie Assemble:

  1. Preheat oven 180C/350F.

  2. Generously butter grease a 28cm pie dish.

  3. Roll out half of the pastry and place into your prepared dish.

  4. Add filling and level the surface.

  5. Close the pie with remaining pastry.

  6. Brush the top with egg wash and bake on the bottom shelf of the oven for about 60-90 minutes, until pastry is cooked and golden.

  7. Remove from oven and leave to rest for 10 minutes before serving.

  8. Enjoy!