Roasted Tomato And Rabbit Pot Pie - cooking recipe

Ingredients

1 lb tomatoes, halved
1 tsp soft brown sugar
2 tbsp olive oil
1 lb deboned rabbit pieces, cubed
4-5 None medium shallots, peeled and halved
3 tbsp pine nuts
2 tbsp balsamic vinegar
1 1/4 cups chicken stock
1 tbsp all-purpose flour
2 tbsp butter, softened
1 None (1-lb) package puff pastry
None None Beaten egg, to glaze
None None Seasonal vegetables, to serve

Preparation

Preheat oven to 400\u00b0F. Place tomatoes on a baking sheet. Sprinkle with the sugar and 2 tsp oil. Roast for 30 mins. Place in a large bowl. Heat remaining oil in a large pan. Add rabbit; cook for 8-10 mins until golden all over. Remove from pan using a slotted spoon. Add to tomatoes. Season well.
Add shallots to pan juices. Cook for 8-10 mins until golden. Add pine nuts. Cook for 2 mins until golden. Remove from pan. Add to rabbit; toss. Add vinegar and stock to pan. Bring to boil.
Beat flour and butter together in a bowl; gradually add to pan. Cook for 2-3 mins until thickened. Add rabbit mixture; toss. Transfer to a 6-cup deep pie dish.
On a lightly floured surface, roll out the pastry 2 inches larger than the dish. Cut two long strips about 1/2-inch wide; secure on rim of pie dish with water. Place remaining pastry over pie. Trim; seal with a little water. Use a sharp knife to flute edges. Cut leaf shapes from pastry trimmings. Place on pie to decorate. Glaze with beaten egg. Bake for 30-35 mins until golden. Serve with seasonal vegetables.