Roasted Tomato And Rabbit Pot Pie

• 1 pound tomatoes halved
• 1 teaspoon soft brown sugar
• 2 tablespoons olive oil
• 1 pound rabbit deboned, pieces, cubed
• 4 shallots -5 medium, peeled and halved
• 3 tablespoons pine nuts
• 2 tablespoons balsamic vinegar
• 1 1/4 cups chicken stock
• 1 tablespoon all-purpose flour
• 2 tablespoons butter softened
• 1 pound puff pastry
• beaten egg to glaze
• vegetables Seasonal, to serve

1. Preheat oven to 400u0b0F. Place tomatoes on a baking sheet. Sprinkle with the sugar and 2 tsp oil. Roast for 30 mins. Place in a large bowl. Heat remaining oil in a large pan. Add rabbit; cook for 8-10 mins until golden all over. Remove from pan using a slotted spoon. Add to tomatoes. Season well.
2. Add shallots to pan juices. Cook for 8-10 mins until golden. Add pine nuts. Cook for 2 mins until golden. Remove from pan. Add to rabbit; toss. Add vinegar and stock to pan. Bring to boil.
3. Beat flour and butter together in a bowl; gradually add to pan. Cook for 2-3 mins until thickened. Add rabbit mixture; toss. Transfer to a 6-cup deep pie dish.
4. On a lightly floured surface, roll out the pastry 2 inches larger than the dish. Cut two long strips about 1/2-inch wide; secure on rim of pie dish with water. Place remaining pastry over pie. Trim; seal with a little water. Use a sharp knife to flute edges. Cut leaf shapes from pastry trimmings. Place on pie to decorate. Glaze with beaten egg. Bake for 30-35 mins until golden. Serve with seasonal vegetables.

tomatoes, brown sugar, olive oil, rabbit, shallots, pine nuts, balsamic vinegar, chicken stock, flour, butter, pastry, egg, vegetables

Taken from www.yummly.com/recipe/Roasted-Tomato-and-Rabbit-Pot-Pie-1403056 (may not work)