Wild rabbit and leek turnover with piccalilli

Ingredients

Fresh Meat

  • 4 slices of Cumbrian ham
  • 2 rabbit saddles, each weighing 200g

Dairy

  • 10g of butter
  • 60ml of cream
  • 665g of unsalted butter

Store Cupboard

Beverages

  • 410ml of water

Oils & Vinegars

  • 400ml of Chardonnay vinegar

Spices & Dried Herbs