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Duck pasties
- Prep time:
- 20 mins, plus 1 hour chilling time
- Cook time:
- 40 mins
- Serves:
- 4
Forget the usual meat and veg – Simon Rimmer takes the humble pasty upmarket with duck confit
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Tips and suggestions
- Cooks Tips...
- 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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Ingredients
Pastry
- 225g plain flour, plus extra for dusting
- 1/2 tsp Turmeric
- 75g chilled Butter, cubed
- 50ml Milk
- 1 egg yolk
- 1 Egg, lightly beaten, for egg wash
Filling
- 150g Potatoes, chopped into 1cm dice
- 150g diced Swede
- 450g duck confit, (see Cook’s note below)
- 1 Onion, finely chopped
- pinch 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.
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