I translated a recipe from this website; http://www.directoalpaladar.com/recetario/pastel-de-conejo
So, all credits for the recipe to these people.
Looks like a delicious rabbit pâté and quite easy to make! As they say on the website, it's eaten as a hors d'oeuvre at festive days. Enjoy.
1 rabbit of around 1 kilo (2lbs) with its liver, 250 grams pork chin, 4 slices of pancetta 50mm (1/5th inch) thick and another less thick portion of pancetta, just enough to cover the mold (a rectangular terrine with a lid), 200 grams of flour, 2 shalots, 1 egg, 1/2 cup of brandy, 2 laurel leaves, 1 sprig of thyme, 1 small teaspoon of mixed spices, a little salt and pepper
To save time and work, when buying the rabbit, ask the butcher to debone it and to cut it in cubes. Put the cubes in a big bowl and add the chopped liver, laurel and the chopped shalots, the thyme, the spices, salt and pepper.
Moisten all that with the brandy and mix well, cover the bowl with clingfilm and put in the fridge for 4 hours.
Mince the pork chin and pancetta very finely. Mix both meats with the rabbit preparation and add the beaten egg. Stir well.
Prepare the terrine; cover the bottom and sides with the rest of the pancetta. Fill with the rabbit preparation. Press gently with a spoon and close the terrine.
Mix the flour with 2 spoonfulls of water, mix and form into a dough roll and close the terrine using this dough and pressing the lid in.
Cook au bain marie (hot water bath) in the oven pre-heated at 180°C (350°F) for 70 minutes. Take the terrine out of the oven and let cool entirely before putting it in the fridge. It has to stay at least 12 hours in the fridge before you can de-mold it and serve.