Rabbit calzones with porcini and pine nuts
- Bitesize Savoury
- Jun 7, 2015
- 2 min read
INGREDIENTS
15g dried porcini mushrooms, soaked in 125 ml hot water for 20 minutes
3 tablespoons olive oil
600g farmed rabbit, cut into pieces
3 french shallots
2 garlic cloves, crushed
4 sprigs thyme
1 small carrot, finely diced
125ml white wine
125ml chicken stock
1 1/2 tablespoons tomato paste
40g pine nuts, toasted and chopped
50g finely grated parmesan cheese
CALZONE DOUGH
400g plain flour, sifted
1 7 g sachet dried yeast
2 tablespoons olive oil, plus extra, for brushing
1 tablespoon honey
pinch salt
METHOD
Preheat the oven to 180°C
Drain the mushrooms, reserving the liquid, and finely dice. Heat 2 tablespoons of oil in a large, heavy-based, ovenproof saucepan over medium–high heat. Add the rabbit and brown all over. Remove from the pan and set aside. Add the remaining oil, shallot, garlic and thyme to the pan and sauté for 2–3 minutes or until softened and translucent. Add the carrot and cook for 2 minutes. Add the mushrooms, reserved liquid, wine and stock. Bring to the boil, cover, transfer to the oven and bake for 1½ hours or until the meat is falling off the bones.
Meanwhile, to make the dough, place all of the ingredients and 250 ml warm water in the bowl of an electric mixer fitted with a dough hook. Combine well, then knead on a floured surface for 10 minutes or until smooth and elastic. Place in an oiled bowl, cover with a kitchen towel and leave in a warm place for 1 hour or until doubled in size.
Remove the rabbit from the pan and shred the meat from the bones. Place the pan back over medium–low heat, add the tomato paste and cook for 10–15 minutes or until the sauce has thickened. Add the rabbit and pine nuts and stir through. Cool.
Preheat the oven to 220°C. Lightly oil 2 baking trays. Knock back the dough and divide into 20 pieces. Roll each into a ball, place on a floured surface, cover with a kitchen towel and leave for 20–30 minutes or until doubled in size. Flatten each ball into an 8 cm round. Place 1 tablespoon of filling onto one half of each round and sprinkle with parmesan. Fold in half and twist the edges together to seal. Place on the trays, brush with oil and bake for 10–15 minutes or until golden.
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