Duck Meat Pies

Duck Meat Pies

Travel Down Under to Australia with Duck Meat Pies! Rich filling made with our Duck Confit, onions, red wine & beef broth is nestled in a mini pie crust and topped with flaky pastry dough. Meat pies are possibly Australia's most famous street food eaten as a snack, appetizer, or main meal. Served in food trucks and pastry shops, this time-honored Aussie dish pairs wonderfully with a Shiraz from Southern Australia.

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Ingredients

  • 1

    Duck Confit – 3 Legs, Defrosted

  • 2

    1 Tbsp. Olive oil

  • 3

    4 Tbsp. Flour

  • 4

    1 Tbsp. Worcestershire

  • 5

    3 Tbsp. Tomato Paste

  • 6

    1 Onion, Diced

  • 7

    6 Garlic Cloves, Minced

  • 8

    1 Cup Beef Broth

  • 9

    1/2 Cup Red Wine

  • 10

    2 Pastry Dough sheets

  • 11

    2-3 Frozen Pie Crusts, Defrosted

  • 12

    ¼ tsp Nutmeg

  • 13

    1 tsp Paprika

  • 14

    1 tsp Black Pepper

  • 15

    2 Bay leaves

  • 16

    1 Egg (whisked with water)

Directions

  • 1

    Preheat oven to 375 Degrees F.

  • 2

    In a pot or deep sauté pan on medium heat, sauté onions for 5 minutes in olive oil.

  • 3

    Shred Duck Confit and chop into small pieces. Add duck and garlic to pan and sauté for 3 more minutes.

  • 4

    Add flour and stir frequently until blended.

  • 5

    Slowly stir in beef stock. Stir in wine, tomato paste, bay leaves, nutmeg, pepper, paprika and Worcestershire. Let simmer on medium low for 10-15 minutes. Remove Bay leaves once done.

  • 6

    Cut 6 rounds from pastry dough and 6 rounds from pie crust dough.

  • 7

    Assemble pies in 4” pie pans or muffin pan: Layer pie crust rounds, duck filling, then pastry sheet dough rounds on top. Seal edges with a fork and brush with egg wash.

  • 8

    Bake 25 minutes until brown. Let set and cool for 5-10 minutes then serve.

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Prep Time: 15
Cook Time: 40
Ready Time: 1 Hour
Servings: 6 Mini Pies