Scott Minervini

Duck pies

Serves 6

"I think that little duck pies make a nice hot entree. I am not going to suggest an elaborate sauce, but a little poultry stock with some redcurrant and butter whisked in would be good with them. They make nice little pasties for a cocktail party and can also be eaten cold on a picnic. I learnt the pastry from Libby Tinsley at Petaluma Restaurant in the 80s. If you want to take it on a picnic, make one large one and cook for longer and lower".

Ingredients

500g duck mince
4 nice dried figs or a small handful of the little Lebanese figs
1 onion large finely chopped
2 fat cloves garlic chopped
475g flour
575g unsalted butter
250g sour cream
1/2 teaspoon sugar
250ml chicken or duck stock
100ml tokay or madeira
pinch of salt white pepper

Method

Either process the flour and 400g butter or work with fingers, until it is like meal, adding a pinch of salt and the sugar.

Process in, or stir in with a knife the sour cream.

Refrigerate for at least an hour.

Sweat the onion in the a little of the remaining butter and a tablespoon of water.

Add the alcohol and the stock and the finely chopped figs and garlic.

Don't let anything brown, but reduce by 2/3 until syrupy.

Take off the heat, and work in the remaining butter.

Cool completely, add the duck mince and mix thoroughly.

Add salt and pepper and cook a little of the mix to check for seasoning.

Refrigerate until firm.

Roll out the pastry and cut into 12 rounds. 6 slightly larger than the others.

Place 1/6 of the mixture on each of the smaller circles and flatten slightly.

Brush the rims with egg white and press rims of the larger rounds on top, pressing together and crimping as you go.

Score the top in a spiral to make it crisp in cooking.

Brush the tops with a little cream.

Bake in a very hot oven for 15 minutes on a very thick cast iron or glass or porcelain sheet, otherwise the bottom will burn.

Take out and serve hot.