Individual Savoury Rabbit Puddings - From Leftover Roast

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• 1 day old french roll, sliced into 1 . 5 inch thick rounds
• 3 eggs, free range
• 1/2 cup milk, full cream
• 1 1/2 cups rabbit, roasted meat, roughly chopped
• 2/3 cup vegetables, leftover roughly chopped i used onion & potato
• 1/2 cup double cream
• 1 birds eye chile, thinly sliced
• 2 sheets puff pastry

Recipe

• 1 preheat oven to 210°c.
• 2 if you are using a traditional metal muffin tray grease it then preheat for 10 minutes prior to baking.
• 3 prepare the french stick by cutting into 8 rounds, then in a separate bowl crack eggs, whisk them together and then whisk the milk inches.
• 4 soak the bread rounds in the egg mixture until completely drenched, about 20 minutes, like french toast.
• 5 combine rabbit and veggies in a bowl, slowly add cream to coat and make a dry sauce.
• 6 add the diced chile.
• 7 when the bread rounds in the egg mixture are ready,.
• 8 cut the puff pastry into 9cm diameter rounds, or wide enough to cover the bottom and sides of each muffin hole to just a little below the rim.
• 9 fill with the rabbit mixture to the puff pastry line.
• 10 place the bread in the egg mixture on top of each pudding and push them firmly down into the rabbit mixture.
• 11 bake for 20 minutes or until top of bread is dark gold and crispy.
• 12 the puddings are moist but don't have any sauce in the centre so i served them with a mushroom sauce which was absorbed beautifully by the rabbit puddings. serve as a main with sauce and veggies, or appetizer just with the sauce. this looks different, and your guests will be excited to try them, a great and inexpensive way to use up leftovers.
• 13 serve with a creamy chardonnay.