Rabbit Pie

Cut the rabbit into bite-sized pieces, removing bones and excess fat. Season generously with salt and pepper.

Slice the onions thinly. Heat olive oil in a large pot and sauté the onions over medium heat until soft and golden, about 5-7 minutes.

Add the seasoned rabbit pieces to the pot and brown them on all sides, stirring occasionally, for about 10 minutes.

Stir in the tomato paste and mixed spice, coating the rabbit evenly. Cook for 2-3 minutes until fragrant.

Pour in the water or stock to cover the rabbit. Bring to a simmer, then reduce heat and cook covered for about 25-30 minutes until the rabbit is tender.

Add the peas to the pot and stir well. Continue simmering for 5 minutes until the peas are heated through. Adjust seasoning with salt and pepper, then let cool completely.

Preheat the oven to 200°C (180°C fan/gas mark 6). Roll out about two-thirds of the puff pastry and line a 9-inch pie dish, allowing the pastry to come slightly up the sides.

Transfer the cooled rabbit filling into the pastry-lined dish, spreading evenly. Roll out the remaining pastry for the top crust.

Place the pastry lid on top and seal the edges by pressing firmly with your fingertips or a fork. Trim any excess pastry with a knife.

Beat two of the eggs together and brush the pastry top generously to create a golden glaze. Prick the top a few times with a fork to allow steam to escape.

Bake in the preheated oven for 25-30 minutes until the pastry is puffed and deep golden brown.

Remove from the oven and allow to rest for 5 minutes before serving warm.