Pork rabbit pie
Ingredients
- 1 tbsp butter plus a little extra, softened, to finish
- 2 onions chopped
- 800g good-quality pork mince
- 375g pork belly cut into 1-2cm cubes
- 500g rabbit off the bone, diced into 1-2cm cubes
- ½ tsp freshly grated nutmeg
- 1 tsp ground mace
- 1 tbsp yellow mustard seeds
- 1 tbsp English mustard powder
- 100g dried apricots diced
- small pack flat-leaf parsley finely chopped
- 900g plain flour
- 350g lard cubed, plus extra for greasing
- 1 large egg beaten
- 7 gelatine leaves
- up to 400ml chicken stock
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