Individual Savoury Rabbit Puddings - from Leftover Roast
Ready In: 50 mins
Serves: 4
Yields: 8 puddings
Ingredients
- 1 day old French roll, sliced into 1 . 5 inch thick rounds
- 3 eggs, free range
- 1⁄2 cup milk, full cream
- 1 1⁄2 cups rabbit, roasted meat, roughly chopped
- 2⁄3 cup vegetables, leftover roughly chopped I used onion & potato
- 1⁄2 cup double cream
- 1 birds eye chile, thinly sliced
- 2 sheets puff pastry
Directions
- Preheat oven to 210°C.
- If you are using a traditional metal muffin tray grease it then preheat for 10 minutes prior to baking.
- Prepare the french stick by cutting into 8 rounds, then in a separate bowl crack eggs, whisk them together and then whisk the milk inches.
- Soak the bread rounds in the egg mixture until completely drenched, about 20 minutes, like french toast.
- Combine rabbit and veggies in a bowl, slowly add cream to coat and make a dry sauce.
- Add the diced chile.
- When the bread rounds in the egg mixture are ready,.
- Cut the puff pastry into 9cm diameter rounds, or wide enough to cover the bottom and sides of each muffin hole to just a little below the rim.
- Fill with the rabbit mixture to the puff pastry line.
- Place the bread in the egg mixture on top of each pudding and push them firmly down into the rabbit mixture.
- Bake for 20 minutes or until top of bread is dark gold and crispy.
- The puddings are moist but don't have any sauce in the centre so I served them with a mushroom sauce which was absorbed beautifully by the rabbit puddings. Serve as a main with sauce and veggies, or appetizer just with the sauce. This looks different, and your guests will be excited to try them, a great and inexpensive way to use up leftovers.
- Serve with a creamy chardonnay.
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