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Rabbit Pie

A pie made with rabbit meat, sliced hard-boiled eggs, and puff pastry, baked at 400°F.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Rabbit and meat work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 315 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Rabbit Pie

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare and assemble

  1. Prepare the rabbit meat as you would for a game pie.

  2. Scatter the sliced hard-boiled eggs throughout the pie.

Cover and bake

  1. Cover the pie with puff pastry and cut a slit in the middle.

  2. Bake at 400°F (200°C) for one hour, covering with paper if it browns too quickly.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Rabbit + meattop 12% of all pairs
    Smell alikelow
    Cooked together315 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  2. Meat + eggtop 22% of all pairs
    Smell alikemoderate
    Cooked together6,432 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Rabbit + eggtop 27% of all pairs
    Smell alikemoderate
    Cooked together558 recipes

    Shared aroma: decanal (soap, orange peel).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Rabbit meat
Provides the savoury meat base and most of the filling's body and flavour.
Hard-boiled eggs
Add richness and a firm, creamy texture to the filling.
Puff pastry
Forms the crust, whose butter layers puff and crisp into flaky, golden layers in the oven.

The step that matters

Covering the pie with paper if it browns too quickly. Pastry browns through sugar and protein reactions that speed up at high heat. If the top darkens before the filling is cooked through, covering it with paper slows browning while the interior finishes cooking.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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