British Pie Week, 7th – 13th March 2016

Good news for pie lovers, it’s officially British Pie Week! 

To celebrate, we are sharing a receipt from Geronimo Inn’s rural retreat, The Red Barn.

If you love pies, but don’t fancy cooking one, The Red Barn will have variety of mouth watering pies over the next 7 days – both savoury and sweet! 



  • The back and front legs from 4 rabbits, meat removed and cut into rough 2cm chunks
  • 1tbsp vegetable oil
  • A couple of knobs of butter
  • 1 small onion, finely chopped
  • 2tbsp flour plus extra for dusting
  • 100ml Aspalls cider
  • 1ltr chicken stock
  • 40 live crayfish, cooked for 2 minutes in boiling water
  • 3- 4tbsp double cream
  • 1tbsp chopped parsley
  • Shortcrust pastry for the topping- shop bought to make it easy peasy but we make our own of course!


Heat a frying pan with the vegetable oil. Season and flour the pieces of rabbit; fry on a high heat for a couple of minutes until lightly coloured. Gently cook the onion in the butter for 2- 3 minutes then stir in the flour and gradually add the cider and hot chicken stock, stirring to prevent lumps.
Add the rabbit and simmer for about an hour or until the rabbit is tender. Peel the crayfish, reserving 4 whole ones for garnish and put the meat to one side.
Break up the shells and fry in a little oil. Add about 250ml of water and about 200ml of the sauce from the rabbit and simmer for 30 minutes. Blend a third of the sauce, shells and all, in a liquidiser until smooth; add back to the pan. Stir then strain all of the sauce through a fine-meshed sieve into the rabbit mixture. Add the cream and parsley and leave to cool. Stir in the crayfish meat and transfer to a pie dish; place a pie bird in the centre if you have one. Brush the edges of the pastry with a little beaten egg; lay the pastry on top, pressing the sides against the rim of the dish. Cut 4 holes around the pastry and insert the tails of the 4 reserved crayfish and brush with beaten egg. Leave to rest in a cool place of 30 minutes. Preheat the oven to 200C/ gas mark 6. Bake for 45 minutes, or until the pastry is golden.


The Red Barn  |  See Menus  |  Tandridge Lane, Blindley Heath, Surrey, RH7 6LL