Pies & oven dishes / RICETTI
Maltese rabbit pie
Boneless slow-cooked rabbit under a golden pastry crust.
◷ 160 min / 6 servings
Method
- Brown rabbit in oil. Add chopped onion and garlic for 8 minutes.
- Add passata, wine, water and bay. Cover and simmer 70 minutes until tender; add peas for the last 10 minutes.
- Remove all bones and bay. Reduce sauce if too thin, season and cool.
- Line a 24 cm dish with two-thirds of pastry, fill and cover. Seal, cut a vent and brush with egg. Bake 40–45 minutes at 190°C, or 170°C fan.
✳ From the kitchen
Check carefully for fine rabbit bones.
Tradition reference
Government of Malta · National Register of Traditional Agro-Food Products ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.