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 one of 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.

Ingredients

  • 1 Tbsp Olive Oil
  • 4 Tbsp Flour
  • 1 Tbsp Worcestershire
  • 3 Tbsp Tomato Paste
  • 1 Onion, diced
  • 6 Garlic Cloves, minced
  • 1 cup Beef Broth
  • 1/2 cup Red Wine
  • 2 Pastry Dough sheets
  • 2-3 Frozen Pie Crusts, defrosted
  • ¼ tsp Nutmeg
  • 1 tsp Paprika
  • 1 tsp Black Pepper
  • 2 Bay Leaves
  • 1 Egg (whisked with water)

Direction

  • Preheat oven to 375 Degrees F.
  • In a pot or deep sauté pan on medium heat, sauté onions for 5 minutes in olive oil.
  • Shred Duck Confit and chop into small pieces. Add duck and garlic to pan and sauté for 3 more minutes.
  • Add flour and stir frequently until blended.
  • 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.
  • Cut 6 rounds from pastry dough and 6 rounds from pie crust dough.
  • 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.
  • Bake 25 minutes until brown. Let set and cool for 5-10 minutes then serve.
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