Cut the Rabbit up into large pieces and brown in a hot pan with oil.
Place in a braising dish with all other ingredients except flour & butter, pastry & eggs and cover. Place in oven and cook for 3 hours.
Remove from oven & remove lid. Allow to cool, then remove rabbit and pick meat off the bones.
Strain cooking liquor into a pot, (reserving the veg), place on a low heat & reduce until the total liquid is 500ml
In a small pot melt the butter & whisk in the flour, cook out for 5 minutes then add the reduced rabbit stock while stirring.
Mix the rabbit with the vegetables & thickened stock & season with salt and pepper. Cool completely.
Roll into tennis ball size balls and refrigerate.
Cut the puff pastry into circles using cutters or any round stencil. You want the bottom of the pie to be cut 11cm diameter & the top 16cm diameter.
Place a ball of rabbit on each small circle of pastry & brush the edge with egg.
Place the big circle of pastry on top of the rabbit and using your hands squeeze down and join the two pieces of pastry where it is egg washed. With a small knife trim the excess pastry off leaving a 1cm join.
Brush the top of the pie with egg wash and place into a preheated oven at 180 degrees C. Bake for 20-25 minutes or until golden.
Peel and blanch some baby vegetables in boiling water then dress with olive oil & salt.