Duck and Pork Pie
Rated 5.0 stars by 1 users
Servings
10
Prep Time
30 minutes
Cook Time
1 hour 30 minutes
A quick and easy recipe to make in advance using ingredients that accompany each other. Use ready-made pastry if you are short of time or make your own.
Ingredients
For The Hot Water Crust Pastry
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450g plain flour
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100g strong white bread flour
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75g cold, unsalted butter, cut into roughly 1cm/½in dice
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½ tsp salt
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100g lard, plus extra for greasing
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1 free-range egg yolk, beaten, to glaze
For The Filling
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4x organic duck breasts, diced
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500g organic pork mince
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200g organic smoked back bacon, chopped
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200ml white wine
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1x leeks sliced
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2x garlic cloves, crushed
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2 tbsp sage leaves, chopped
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2 tbsp thyme, chopped
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2 tbsp parsley, chopped
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salt and pepper for seasoning
Directions
Preheat the oven to 200˚C/180˚C Fan/Gas 6. Grease a 20cm/8in spring-form cake tin, about 7cm/2¾in deep, with lard
First make the filling. In a large bowl, mix the sliced leek and garlic. Add the diced organic duck breast, organic pork mince, diced organic smoke back bacon, white wine and herbs. Season with salt and a little fresh ground black pepper
Using clean hands, mix all the ingredients thoroughly together. Put in the fridge while you prepare the pastry
For the hot water crust pastry, combine the flours in a bowl, add the butter and rub in lightly with your fingertips
Heat 200ml/7fl oz of water, the salt and lard in a saucepan until just boiling. Pour the mixture onto the flour and mix together with a spoon. Once cool enough to handle, tip onto a floured surface and knead into a smooth dough
Work as quickly as you can now (as the pastry will become more crumbly as it cools). Cut off two-thirds of the pastry, roll it out and use to line the prepared tin, leaving any excess hanging over the side. Check there are no cracks or holes in the pastry. Roll out the remaining pastry for the lid and leave to one side
Spoon the filling into the pastry-lined tin. Press it down and level the surface
Brush the pastry edge with beaten egg yolk and place the pastry lid on top. Crimp the edges to seal and trim off the excess pastry neatly. Brush the top with more egg yolk. Make a hole in the middle of the lid for steam
Stand the tin on a baking tray and bake the pie for 30 minutes. Turn the oven down to 160˚C/140˚C Fan/Gas 3 and bake for a further 1¾ hours
Leave the pie to cool completely in the tin before removing. Slice on a plate to catch any juices. Serve at room temperature