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| THE LIGHTHOUSE |
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you are here: Recipes | Duck pies with orange and plum chutney |
Duck pies with orange and plum chutney
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Duck pies with orange & plum chutney
(makes 6)
200g self-raising flour, sifted
150g chilled butter, in blocks
200g mashed potato, cooled
2-3 duck breasts, cut into 1cm pieces
½t Chinese five spice
150g pork sausage meat, skinned
2 spring onions, finely chopped
few sprigs thyme
1T chopped parsley
1T double cream
1 egg, for brushing
Orange and plum chutney
1 small onion, chopped
1 garlic clove, crushed
1 small piece ginger, grated
zest and juice of 1 orange
375g plums, stoned and chopped
1T brown sugar
1T vinegar
For the potato pastry:
Blend flour, a pinch of salt and butter to a breadcrumb texture. Mix in potato. Wrap and chill overnight.
For the filling:
Combine duck, spice, pork and sauté. Add spring onions, herbs and cream. Line small moulds with pastry and add the filling. Top with pastry lids, prick a hole in the top, brush with egg wash and bake at 180˚C for 20 minutes or until golden brown. For the chutney: sauté onion, garlic and ginger until soft. Add the rest of the ingredients and reduce until thick. Serve cold with the chutney.
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| WEDDING INSPIRATION |
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