For the pie filling, season the rabbit pieces with salt and freshly ground black pepper. Heat the oil in a frying pan, then lightly fry the rabbit pieces for 3-4 minutes, or until the rabbit is beginning to brown. Remove from the pan and set aside

Add the shallots, bacon, carrots and celery to the pan and lightly fry for 2-3 minutes, or until the onions begin to turn translucent. Pour in the stock and the cider and stir in the bay leaf, thyme, mustard and olives until well combined

Place the rabbit pieces back into the pan and cover with a lid. Lower the heat and allow to simmer for one hour, or until the rabbit is tender

Remove the rabbit pieces from the stock and when cool to handle remove the meat from the bones, chop roughly. In a bowl mix the rabbit meat, green olives and pear

Cut the pastry into a circle large enough to fit into the selected pie dishes or muffin pans. Fill with the rabbit mixture, and add a little of the pan juices to each pie

Place a pastry circle on top of each pie and press the edges together to seal. Make a few slits in the top of the pastry to let out the steam and prevent the crust from going soggy

Bake in a preheated oven, 200°C for 20-30 minutes, or until the pastry is golden-brown and crisp

Serve with a crisp salad or soft mash