Rabbit Pie

Sorry about the delay in posting but it has been a mad few weeks. I went over to Spain for a friend's wedding and liked it so much I went and got engaged myself!
I promised last time to let you know what I did with the rabbit, well, I made a traditional rabbit pie. I unfortunately don't have any pictures because "someone" probably rightly decided that pictures of our engagement were more important than my rabbit pie! So here you have it without the pictures, but I can assure you that it looked and tasted delicious.
I prepared the rabbit (Which I will show you how to do in a later post) so that I was left with cubes of meat off the bone, which were very similar to chicken breast.
Here is the recipe:
1 rabbit,
150g button mushrooms, quartered
600ml mushroom soup,
50g chopped parsley,
1 pack of puff pastry,
1 beaten egg,


Mix the rabbit, mushrooms, soup and parsley together. Transfer to an oven dish. Roll out the pack of pastry and cover the oven dish with it. Lightly push down the edges with your fingertips. Trim off any excess pastry and glaze with the beaten egg.
Put the pie into an oven at 180 for 20 mins or until the top is golden brown.