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| | **********Pastry************ |
| 1 x ca. 450 g | flour plain |
| 6 x ca. 30 g | Lard |
| | salt |
| 1 Tropfen | lemon juice |
| | **********Filling*********** |
| 1 x ca. 450 g | Rabbit meat, chopped into small pieces The rabbit must be young and fresh |
| 6 klein | Potatoes |
| 2 | carrots |
| 2 klein | Turnips |
| | Seasonings |
| 2 | onions |
| | Little amount of stock |
| | Smith |
| | Celti |
| | Y Lol |
| | Talyb |
| | Isbn: |
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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
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