Cooking With Game

A forum for the cooking/preperation of all types of game from around the world.


    Duck pasties.

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    Duck pasties.

    Post  Admin on Sun Jan 12, 2014 2:25 pm

    Serves 4.

    Ingredients

    Pastry
    • 225 g  plain flour, plus extra for dusting  
    • 1/2 tsp  turmeric  
    • 75 g chilled butter, cubed  
    • 50 ml  milk  
    • 1  egg yolk  
    • 1  egg, lightly beaten, for egg wash  

    Filling
    • 150 g  potatoes, chopped into 1cm dice  
    • 150 g diced swede  
    • 450 g  duck confit  
    • 1  onion, finely chopped  
    •  pinches  cinnamon  

    To serve
    •  sweet chilli sauce, or smoked habanero sauce

    Method
    1. For the pastry: put the flour, turmeric, butter and a pinch of salt into the bowl of a food processor and pulse until crumbly.

    2. Add the milk and egg yolk and pulse together until it forms a dough.

    3. Turn the dough out onto a lightly floured surface and knead for a few minutes. Wrap in clingfilm and leave to chill in the fridge for 1 hour.

    4. For the filling: combine all the ingredients in a bowl and mix gently but thoroughly.

    5. Preheat the oven to 180C/gas 4.

    6. Remove the pastry from the fridge, divide into 4 equal portions and roll each portion out to a 20cm-diameter circle.

    7. Put a spoonful of the filling on top of each circle, brush the edges with egg wash and fold the circle in half to enclose the filling. Press the edges with a fork to seal and brush the pasty with egg wash. Put on a baking tray and bake for about 30-40 minutes until golden.

    8. Serve the pasties with sweet chilli sauce and/or smoked habanero sauce.

    Footnote.
    Duck confit is available in tins, or you can make your own by roasting duck legs slowly in the oven under a layer of duck fat until cooked.

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