Serves 4

Prep time 20 mins, cook 3 hrs 10 mins (plus cooling)

Preheat oven to 160C. Heat oil in a frying pan over high heat, add rabbit and cook, turning once, until golden (3-5 minutes). Transfer rabbit to a casserole, add celery, carrot, leek, thyme and garlic and set aside.


Simmer wine in a saucepan over medium-high heat until reduced by half (10-15 minutes). Add to casserole with stock, cover with a lid and braise in oven until meat is falling from the bone (1½-2 hours).


Remove rabbit from liquid, shred meat (discard bones) and transfer to a large bowl.


Strain braising liquid (discard skin, bones and solids) into a saucepan over medium heat and reduce by half (15-20 minutes). Set aside to cool, then add to rabbit meat.


Increase oven to 200C. Heat oil in a frying pan over high heat, add mushrooms and fry until golden (3-5 minutes), season to taste, then add to rabbit mxture. Divide rabbit mixture among four 400ml ceramic dishes, brush rims of dishes with eggwash.


Cut four 12cm-diamater rounds from pastry (size will vary with the size of your dishes; you need a 1cm border). Place over filling and press to seal edges. Pierce a small hole in centre of each pastry, brush with eggwash and bake until golden and cooked through (12-15 minutes). Serve hot with green leaf salad.