Recipe Sections
Makes 12 medium sized pies
These tasty duck pies will be a hit at your next party.
2 packets Luv-a-Duck Confit Duck Legs - meat removed from bones
60g dried forest mushroom mix, soaked and drained
1 punnet Enoki mushrooms
1 onion, diced
2 cloves garlic, crushed
2 thyme sprigs
2 tbsp flour
25g butter
500ml Luv-a-Duck duck stock
Salt and pepper
5 sheets shortcrust frozen pastry
1 egg
1 tsp Luv-a-Duck duck fat
1 tsp olive oil
In a heavy based saucepan, heat the duck fat and olive oil, add the diced onions and garlic and cook until fragrant.
Chop the confit duck leg meat finely and add to the pan.
Add the thyme and mushrooms and stir through.
Add the flour and stock stirring until thick.
Add the butter and season to taste.
Spray a 12 inch muffin tray and cut pastry rounds to fit, spoon in some of the duck pie mix and top with a lid, pressing down the edges to secure.
Glaze the tops with egg and bake at 180C for 15-20 minutes or until the pastry turns golden brown.
Serve on their own, great for school lunches and snacks