Shotgun & Chelsea Bun Club Conference – Taste of Game pie winner.
BASC sponsored the Taste of Game pie competition at the Shotgun & Chelsea Bun Club conference held at Harper Adams (3rd August) – judged by Bill Harriman.
Below is the winning entry – Mini Duck Pies.
Mini Duck Pies
By August 13, 2013Published:
Shotgun & Chelsea Bun Club Conference - Taste of Game pie winner. BASC sponsored the Taste of Game pie competition at the Shotgun …
- 450 g plain flour
- 1/4 tspn Salt
- 1 1/2 tspn icing sugar
- 250 g butter chilled and diced
- 2 large free range egg yolks
- 5 tbsp icy water
- beaten egg to glaze
- 400 g duck breasts remove fat
- 8 rashers unsmoked back bacon
- 40 g redcurrants
- 1 tbsp sloe gin
- 1 1/2 tbsp brown sugar
- You will need:
12 hole non stick muffin tray, greased, 2 round cutters of different sizes.
To make the pastry, sift flour, salt, icing sugar and a pinch of pepper into a bowl. Rub in the butter until resembles crumbs.
Add the egg yolks and water and stir in with a round bladed knife to bind to form a dough (add more water a teaspoon at a time if necessary).
Wrap in clingfilm and chill for 15 mins.
- Roll out the pastry on a floured worktop until it is the thickness of a pound coin.
Cut out 12 discs using the larger round cutter (to line your muffin tin), and another 12 discs using the smaller one for a lids.
Using any spare pastry I cut out small leaf shapes (enough for about 5 or 6 per pie)
- Gently ease a larger disc into each cup in the tray. Make sure the pastry is pressed neatly onto the base and sides, without any pockets of air, easing the pastry up over the rim of each cup to make a rim for the lid to stick to.
- Cut the duck into 1cm chunks, and put into a mixing bowl. Cut the bacon into 1cm chunks and add to the bowl. Add the sloe gin, and a little salt, pepper and rosemary.
Mix the redcurrants and brown sugar in a small sauce pan, and bring it to boil then remove from heat.
Leave to cool slightly, then press through a nylon sieve over the bowl containing the duck to add a redcurrant puree to the pie filling and mix well.
- Pack the filling into the pastry cases and brush the rim of each case with a little beaten egg, then press on the pastry lid. Seal the rim by pressing round the edge with the back of a fork. Brush round each rim with a little cold water, and arrange the pastry leaf shapes in a ring around the edge of each pie.
Chill for 15 minutes, meanwhile preheat oven to 180C (or 350F or gas mark 4).
- Lightly brush the top of each pie with beaten egg to glaze, and make a small steam hole in the centre with the tip of a knife. Bake for about 35 minutes until golden brown. Remove from oven and leave for 5-10 minutes to allow pastry to firm up, then carefully unmould.
Can be served warm or at room temperature.
- Cuisine: Duck