In a large oven proof dish, render down the pancetta for 5 minutes until most of the fat is released. Add the rabbit meat and brown off for 5-10 minutes until deeply caramelised. Add the cumin, mace and cook for 1-2 minutes stirring constantly as to not burn the spices. Deglaze the pan with wine and reduce by half, add the stock, cream, thyme, chives and garlic and cover with baking paper then seal with alfoil and bake in a preheated 150 degrees Celsius convection oven for 1hr 30m or until rabbit pulls away from bone.
Remove the rabbit from the oven and allow to cool slightly before shredding the meat off the bone. Once the meat has been shredded mix through the roughly chopped silver-beet.
Place the rabbit mixture into a large pie tin and cover with pastry. Crimp the edges of the pastry to the pie tin and egg-wash. Using a sharp knife, cut 2-3 slits in the centre of the pie lid to allow any steam to escape. Bake in a preheated 180 degree oven for 25-30 minutes or until pastry is golden brown and cooked. Serve immediately.