Braised Rabbit and Strawberry Pie with Baked Beans
Thermomix recipe: Braised Rabbit and Strawberry Pie with Baked Beans. Ready in 116 minutes. Serves 2. Step-by-step Thermomix instructions on Chef Amai.
Ingredients
- 15 g olive oil
- 50 g onion, quartered (for pie)
- 1 clove garlic
- 50 g carrot, roughly chopped
- 50 g celery, roughly chopped
- 2 rabbit legs (approx. 400-500g total)
- 50 g dry white wine (optional)
- 200 g chicken or vegetable stock
- 1 bay leaf
- 1 sprig fresh thyme
- Salt and freshly ground black pepper to taste
- 100 g fresh strawberries, hulled and quartered
- 15 g cornflour (cornstarch), mixed with 30 g cold water
- 1 sheet puff pastry (approx. 250-300g), thawed
- 1 egg, beaten (for egg wash)
- 10 g olive oil (for beans)
- 50 g onion, quartered (for beans)
- 1 can (400g) cannellini beans, rinsed and drained
- 50 g passata or tomato purée
- 15 g brown sugar
- 1 tsp Dijon mustard
- 50 g water or vegetable stock (for beans)
Instructions
- Add 50 g onion (for pie), garlic, carrot, and celery to the clean, dry mixing bowl. Chop 5 sec / Speed 5. Scrape down the sides of the bowl.
- Add 15 g olive oil. Sauté 5 min / 120°C / Speed 1 (Reverse).
- Add the rabbit legs, white wine (if using), 200 g chicken or vegetable stock, bay leaf, thyme, salt, and pepper to the bowl. Cook 45 min / 95°C / Speed 2 (Reverse). Place the simmering basket on the lid instead of the measuring cup to allow for evaporation.
- After 20 minutes of cooking, pause the Thermomix. Carefully remove the simmering basket, scrape down the sides and bottom of the bowl, and check the liquid level. If it seems too low, add a splash more stock. Replace the simmering basket and continue cooking.
- Carefully remove the cooked rabbit legs from the bowl (reserve the liquid in the bowl). Let the rabbit cool slightly, then shred the meat from the bones, discarding bones and skin. Set the shredded rabbit aside. Discard the bay leaf and thyme sprig from the liquid in the bowl.
- Add the cornflour mixture (15 g cornflour mixed with 30 g cold water) to the braising liquid in the bowl. Cook 3 min / 90°C / Speed 2 (Reverse) until the sauce has thickened.
- Add the shredded rabbit and quartered strawberries to the thickened sauce in the bowl. Mix gently 10 sec / Speed 1 (Reverse) to combine. Transfer the filling to a separate bowl and let it cool completely.
- Preheat your oven to 200°C (180°C fan / Gas Mark 6). Lightly grease a small pie dish (approximately 15-18 cm diameter).
- Roll out the puff pastry. Cut a circle for the base of the pie and a slightly larger circle for the top. Line the pie dish with the base pastry. Pour the cooled rabbit and strawberry filling into the pastry-lined dish.
- Place the top pastry circle over the filling, crimp the edges to seal, and make a few small slits in the top for steam to escape. Brush the top with the beaten egg.
- Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and puffed. Let the pie rest for 5-10 minutes before serving.
- While the pie is baking or cooling, clean and dry the mixing bowl. Add 50 g onion (for beans) to the bowl. Chop 3 sec / Speed 5. Scrape down the sides of the bowl.
- Add 10 g olive oil. Sauté 3 min / 120°C / Speed 1.
- Add the rinsed cannellini beans, passata or tomato purée, brown sugar, Dijon mustard, 50 g water or vegetable stock, salt, and pepper to the bowl. Cook 15 min / 98°C / Speed 2 (Reverse). Place the simmering basket on the lid instead of the measuring cup.
- Stir gently 1 min / 90°C / Speed 1 (Reverse) to ensure even distribution and prevent any sticking. Transfer the baked beans to a serving dish.
- Serve the Braised Rabbit and Strawberry Pie warm, accompanied by the Thermomix Baked Beans.
View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.