Put rabbit pieces into a large saucepan and cover with cold water. Place over high heat. Bring to the boil. Reduce heat to medium-low.

Add one coarsely chopped onion, carrot and celery. Simmer, skimming top of mixture, for 50 minutes or until meat is falling from bone. Remove from heat and cool. Drain. Discard vegetables. Remove meat from bones and set aside. Discard bones.

Preheat oven to 200C. Melt butter in a large saucepan over medium heat. Add three thinly sliced onions and cook, stirring occasionally, for 10 minutes or until soft but not coloured. Add garlic and mixed spice and cook for two minutes. Add tomato puree and season with salt and black pepper. Stir meat into onion mixture and simmer for 10 minutes. Remove from heat and stir through parmesan and parsley. Cool.

Line 6-8 individual pie dishes with pastry. Spoon mixture into pie dishes. Cover tops with pastry, trimming excess. Place pie dishes on baking tray. Brush with egg wash. Cook for 20 minutes or until golden and crisp.