Usuba
Pie with Rabbit Hearts
An exquisite pie with a delicate filling of rabbit hearts, bacon, and leeks in a creamy sauce. The crispy crust made from buttery pastry with Parmesan contrasts beautifully with the soft, aromatic filling. Chicken hearts and other offal can also be used.
- Total
- 120 min
- Standard serving
- 275 g
Ingredients
Total 11
Instructions
- 1
Step 1
Cream together the butter with flour and egg yolks. Add pink peppercorns and grated Parmesan.
- 2
Step 2
Knead the dough and refrigerate for 1 hour.
- 3
Step 3
Chop the bacon.
- 4
Step 4
Fry bacon in a dry pan, then add chopped white part of leek.
- 5
Step 5
Arrange the sliced rabbit hearts, salt and add a little sugar.
- 6
Step 6
Pour in the cream and cook over medium heat until the sauce thickens.
- 7
Step 7
Place the dough in a pie pan and prick it several times with a fork.
- 8
Step 8
Place in a preheated 180°C oven for 4 minutes.
- 9
Step 9
Spread the filling with hearts and bake for another 10 minutes until the pie is golden brown.
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