Chef Hélio Loureiro
In «Sabores de Hoje com Sugestões de Vinho Verde», Hélio Loureiro, Porto Editora, Porto, 2004

Ingredients
For the Portuguese pastry:
250 g flour
125 g butter
30 g lard
Salt
2 eggs

Combine all the ingredients in a bowl. The eggs and fats should be enough to make the pastry, but a little cold water may be added if necessary. Put the pastry dough to rest for 2 hours before rolling out.

For the filling:
250 g cleaned rabbit meat
20 g onion, finely sliced and halved
10 g garlic
50 ml olive oil
1 ½ teaspoon chopped parsley
Black pepper
½ teaspoon saffron
1 tablespoon flour

For the green salad:
Assorted lettuce leaves
Grated carrot
Tomato
Diced green and red peppers

For the vinaigrette:
100 ml olive oil
50 ml wine vinegar
1 teaspoonful chives
1 tablespoon pitted black olives, finely sliced
1 teaspoonful chopped parsley
½ teaspoon mustard
2 teaspoons natural yoghurt
A pinch of sugar