**********PASTRY************
1 lb Plain flour
6 oz Lard
Salt
1 dr Lemon juice
**********FILLING***********
1 lb Rabbit meat, chopped into
-small pieces
-The rabbit must be young
-and fresh
6 sm Potatoes
2 Carrots
2 sm Turnips
Seasonings
2 Onions
Little amount of stock
Make the pastry and roll out to a round. Cut up the meat and
vegetables into small cubes. Place the vegetables and meat in the
middle of the pastry round. Season and just put a little stock over.
Seal the pastry and stand it on its base on a baking tray. Crimp the
edges and brush with milk. Bake for about 1-1 1/2 hours in a
moderate oven, or as the contents are uncooked, maybe a little
longer. This amount makes one huge hoggan or 6 smaller ones.
SMITH-TWIDDY, Helen
Celtic Cookbook
Y Lolfa Cyf.
Talybont, Wales, 1979
ISBN: 0 904864 50 2
