Real African Dishes: [MC-AllEthnic-Recipes] Kingdom of Fife Pie [1 Attachment]

Tuesday, May 17, 2011

[MC-AllEthnic-Recipes] Kingdom of Fife Pie [1 Attachment]

[Attachment(s) from teresa and dave included below]

* Exported from MasterCook *

Kingdom of Fife Pie

Recipe By :J SALMON LTD.

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 rabbit -- jointed

1 Pinch dried thyme

8 ounce bacon -- cubed

Salt and pepper

2 hard-boiled eggs -- quartered

1 egg -- beaten

3 ounce bread crumbs

10 fluid ounce chicken stock

1 ounce bacon fat -- chopped

1 pound short crust pastry

Set oven to 425°F or Mark 7. Joint the rabbit and set aside the liver. Hard
boil 2 eggs. Arrange the rabbit joints, bacon (use either bacon pieces or
coarsely chopped rashers) and hard-boiled eggs in a pie dish. Finely chop
the rabbit liver and mix with the breadcrumbs, bacon fat and thyme. Season
and bind the mixture with the beaten egg. Divide into about 8 stuffing balls
and place into the pie. Add the stock. Roll out the pastry on a floured
surface and cover the pie. Trim, make a steam hole and glaze. Bake for l5
minutes then reduce the oven temperature to 350°F or Mark 4 and continue
baking for a further l to 1 1/2 hours until golden brown.

Description:

"A traditional rabbit pie with farce meat stuffing balls"

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Per Serving (excluding unknown items): 616 Calories; 43g Fat (64.9% calories
from fat); 36g Protein; 16g Carbohydrate; 1g Dietary Fiber; 247mg
Cholesterol; 1870mg Sodium. Exchanges: 1 Grain(Starch); 4 1/2 Lean Meat; 6
Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0