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.
Follow along on our Facebook, Instagram & TikTok for this recipe video and tag us @mapleleaffarms or #CookingWithLiv if you are cooking along with us!
Ingredients
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3 Maple Leaf Farms Duck Let Confit, defrosted
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1 Tbsp Olive Oil
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4 Tbsp Flour
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1 Tbsp Worcestershire
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3 Tbsp Tomato Paste
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1 Onion, diced
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6 Garlic Cloves, minced
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1 cup Beef Broth
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1/2 cup Red Wine
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2 Pastry Dough sheets
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2-3 Frozen Pie Crusts, defrosted
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¼ tsp Nutmeg
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1 tsp Paprika
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1 tsp Black Pepper
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2 Bay Leaves
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1 Egg (whisked with water)
Directions
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1
Preheat oven to 375 Degrees F.
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2
In a pot or deep sauté pan on medium heat, sauté onions for 5 minutes in olive oil.
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3
Shred Duck Confit and chop into small pieces. Add duck and garlic to pan and sauté for 3 more minutes.
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4
Add flour and stir frequently until blended.
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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.
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6
Cut 6 rounds from pastry dough and 6 rounds from pie crust dough.
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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.
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8
Bake 25 minutes until brown. Let set and cool for 5-10 minutes then serve.
