Torta tal-Fenek

Heat olive oil in a large pan over medium heat, then sauté the diced onions until softened and translucent, about 5 minutes.

Add the rabbit pieces to the pan and brown them on all sides, then stir in the tomato paste, peas, mixed spice, salt, and pepper.

Add a splash of water or stock, cover the pan, and simmer the rabbit filling on low heat until the meat is tender and cooked through.

Remove the rabbit from the pan, allow it to cool slightly, then strip the meat from the bones and return it to the filling mixture.

Preheat your oven to 200°C (390°F) and lightly grease a deep pie or baking dish.

Line the prepared dish with one sheet of puff pastry, pressing it gently into the corners, then spoon the cooled rabbit filling evenly over the pastry base.

Beat one egg and drizzle it over the filling, then top with the second sheet of puff pastry, sealing and crimping the edges firmly. Brush the top with a beaten egg wash.

Bake the torta in the preheated oven until the pastry is deeply golden and puffed, then remove and allow to rest briefly before slicing and serving.