Rabbit meat pie
Wash the rabbit and cut into large pieces. Clean the carrots and onions. Cut the carrots in halves. Put the pieces of meat, the carrots, the onion and some bay leaves in a saucepan and pour cold water on them and simmer for 1 hour removing the foam while it boils. Take the boiled meat out of the pan and cool it. Separate the meat from the bones and cut it into small pieces.
Peel the sweet potatoes and cut into cubes. Rinse the frozen green peas with cold water. Scrape the cheese finely. Put the whipped cream in the saucepan on the heat and as soon as the first bubbles start to appear, add the grated cheese and continue to simmer on a low fire stirring continuously until the sauce gets a homogeneous consistency. Add salt, pepper and nutmeg to taste. In the ceramic bowl, put the rabbit meat, the sweet potatoes, the green peas, salt and pepper to taste, mix everything and pour the cheese sauce. From the pastry dough, cut a rectangle for the bowl in which the meat is already placed. Moisture the edges of the bowl with water, cover it with dough, gluing the edges well. Make a hole in the middle of the dough for the steam to come out. Grease the dough with egg yolk. Bake the rabbit pie in the preheated oven for 30 minutes at 180 °C until golden brown.
Serve the rabbit meat pie on a plate.
