|Puff pastry||4 Ounce (100 Gram Quantity)|
|Butter||2 Ounce (50 Gram)|
|Onion||1 , finely chopped|
|Streaky bacon||2 Ounce, chopped (50 Gram)|
|Mushrooms||4 Ounce, sliced (100 Gram)|
|Cornflour||10 Milliliter, mixed to a paste with a little water (2 Teaspoon, 2 Spoon, 5 Milliliter Each)|
|Water||1 Teaspoon, mixed to a paste|
|Chicken stock||1⁄2 Pint (300 Milliliter)|
|Black pepper||To Taste|
Preheat the oven to Gas Mark 8.
Melt the butter in a pan and fry the rabbit portions until brown.
Reserve the meat and cook the onion, bacon and mushrooms in the remaining fat.
Arrange the rabbit, onion, bacon and mushrooms in a pie dish.
Mix the cornflour paste with the stock and pour over the rabbit. Season well.
Roll the pastry out thinly, about 2.5 cm (1 inch) larger than the pie dish, and cut out a lid to fit the dish.
With the remaining pastry, make a border around the edge of the dish.
Dampen the pastry and lay the lid on top.
Press the edges down firmly and make a small hole in the centre of the pastry.
Bake on the third shelf for fifteen to twenty minutes until the pastry is golden, then turn the oven down to Gas Mark 4 and bake for a further hour and a quarter.