ChEAT’s Savoury Beer Bunny Figolla Pie
Given that rabbits are symbolic of Easter, this savoury twist on the classic Figolla features a beer-braised rabbit belly, complemented by tender dates, crispy guanciale, and toasted almonds, all encased in a flaky shortcrust pastry infused with turmeric and Italian herbs. It could aptly be dubbed a "Figolla pie."
Note: we made these in a figolla shape just for fun but can be easily baked in a pie form.
Ingredients for about 2 savoury ‘figolli’ :
Crust:
250g All-purpose Flour
125g Cold unsalted butter, or Margarine (cut into small cubes)
A Pinch of salt
1/2tsp Turmeric
1tsp. Mixed Italian Herbs
2-4 tablespoons cold water
Filling:
50g Guanciale (thinly chopped)
400g Rabbit Belly (cleaned without bones)
2 Small Shallots (finely chopped)
1 Carrot (finely chopped)
60g Pitted Dated (chopped)
120ml Beer
1/2tsp Cornflour
1tbsp Chopped Blanched Almonds (toasted)
1/2tsp Dry Thyme
1/2tsp Olive Oil (if needed)
Salt & Pepper
Method:
1. Sift the flour into a large mixing bowl. Add the pinch of salt, Italian herbs, and turmeric, then mix well.
2. Add the cold cubed butter/margarine to the flour mixture.
3. Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs and there are no large chunks remaining.
4. Gradually add cold water, 1 tablespoon at a time, mixing with a fork or your hands until the dough comes together. Be careful not to add too much water; you want the dough to just come together without being too sticky.
5. Once the dough forms a ball, wrap it in plastic wrap and refrigerate for at least 30 minutes to allow the gluten to relax and the dough to firm up.
6. In the meantime, prepare the filling.
7. Place the guanciale in a skillet and turn on the heat.
8. Crisp it up on medium flame, then remove the guanciale and set aside. Leave the extracted fat in the pan.
9. Gently fry the rabbit in the guanciale fat for about 3 minutes per side.
10. Remove the rabbit meat and cut it into small pieces, about 2x2cm.
11. If needed, add a little olive oil to the pan and gently fry the shallot and carrot for about 5 minutes until the shallot becomes translucent.
12. Add the chopped rabbit, dates, thyme, and season with salt & pepper.
13. Cook for about 3 minutes stirring constantly, then deglaze the pan with the beer.
14. Bring it to a gentle boil, then lower the flame, cover, and simmer for about 20 minutes.
15. Mix the cornflour with a little beer or water and add it to the pan. This will thicken the sauce.
16. Give it a good stir, then continue cooking uncovered for about 10 minutes, or until the sauce is reduced and thickened.
17. Transfer the sauce to a bowl and leave it to cool down.
18. Roll out the dough between 2 sheets of baking paper to a thickness of about 1/2 cm.
19. Cut it into the desired shape using your figolli cutter.
20. Making sure the filling has cooled off, create a nice layer on top of the dough leaving about 2cm from the border.
21. Drizzle the guanciale and toasted almonds on top.
22. Lightly wet the 2cm border with a little water, and enclose the savoury ‘figolla' with another dough shape. Make a slit in the centre to avoid it from puffing up. You can also brush some egg wash or some milk to give it some shine.
23. Bake on a baking sheet lined with parchment paper in a preheated 180°C oven for about 30 minutes or until the dough starts turning lightly brown.
24. Ideally, serve this dish a little warm.
25. Enjoy!
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