To make the dough, process the bacon in a food processor until fine crushed, add the cold unsalted butter, thyme and flour and pulse for rubbing stage. Add egg and gently whizz, adding enough milk to form a smooth dough and put aside. Cook the rabbit pieces in olive oil together with the garlic and the herbs, season with salt and pepper. Stir in the vegetables, mix for a couple of minutes and mix in the flour, gradually pour in the vegetable stock and simmer for a couple of minutes until sauce thickens. Add the prunes and the nuts. Prepare the couscous according to packet instructions. Line a greased pie dish with the bacon pastry, spread the couscous in the bottom, line with ġbejna slices and top up with the rabbit filling. Cover with the remaining pastry, brush with egg wash and bake for 35-40 minutes.

Serves 2

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