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Savory Rabbit and Veggie Hand Pies

From Statesboro Market2Go

<p>Warm savory meat pies with locally grown veggies! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: fromfieldtoplate.com (Entered by Ariana Giddens)
Serves: Not listed


Ingredients
1 cup Cooked rabbit meat
1 cup Carrots (sliced)
1 cup Peas (frozen)
2 ribs Celery (chopped)
1 cup Corn
1/2 cup Green beans
3 cloves Garlic
1/2 of a Yellow onion (chopped)
1/3 cup Butter
3 tablespoons Flour
1 teaspoon Salt
1 teaspoon Pepper
1 teaspoon Smoked paprika
2 cups Chicken broth
1 can Cream of chicken soup
1/4 teaspoon Celery seeds
1 teaspoon Dried thyme
2 tablespoons Olive oil
4 sheets Puff pastry
1 Egg
2 tablespoons Melted butter
2 tablespoons Flaky salt
3 tablespoons Fresh minced thyme

Step by Step Instructions
  1. Heat a large deep skillet over medium-high, then add oil, onion, carrots, and celery. Cook until the onions are translucent, then add the garlic and let cook for 30 seconds
  2. Add butter and flour to the skillet and cook stirring until the flour is brown with a nutty aroma.
  3. Add the chicken broth, soup, salt, pepper, smoked paprika, celery seeds, and dried thyme.
  4. Bring to a boil, then reduce the heat and add the peas, green beans, and cooked rabbit meat. Let simmer on low heat for 30 to 40 minutes. Remove from the heat and let cook, stirring periodically.
  5. Roll out your puff pastry and cut into even sizes and amounts. Cut out a middle section with a knife or cookie cutter.
  6. Scoop meat & veggie filling onto the uncut portions of the pastry, leaving a boarder edge. Top this with the cut section and, using a form, press down the pastry edges.
  7. Mix the egg and melted butter together in a small bowl, then brush the edges of the pastry dough with the mix. Dust the pastries with flaky salt and minced fresh thyme.
  8. Bake at 400 degrees until golden brown and serve warm.

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