Baked Cornwall Duck Pastry Recipe
Whip up this delicious Cornwall Duck Pastry that will have everyone reaching the bowl for seconds. This easy and simple recipe is something new to try for those special occasions.
Ingredients
| All Purpose Flour – 2 cups, sifted | ||
| Salt | 1 Teaspoon | |
| Corn meal | 1/3 Cup (16 tbs) | |
| Shortening | 1/2 Cup (16 tbs) | |
| Cold water | 5 Tablespoon | |
| Cooked Duck – 2 cups, diced | ||
| Cooked Carrots – 1 cup, diced | ||
| Onions – 6 medium, cooked | ||
| Parsley | 2 Tablespoon, finely chopped | |
| Canned Cream of Celery Soup – 1 (10 ½ ounce) | ||
| Light cream | 1 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
Directions
MAKING
1) In a bowl sift together the flour, salt and corn meal
2) Using a sharp knife, cut the shortening
3) Using a pastry blender blend in the butter and the flour mixture to resemble a coarse meal
4) Add water to the flour mixture and using a fork mix well till the dough comes together
5) Roll out the dough onto a floured board of about 1/8 inch thickness
6) Cut the dough into 6 circles
7) Heat the oven to 425F
8) In a bowl combine the soup, cooked duck, carrots, parsley, cream, onion and salt
9) Spoon the mixture evenly into 6 baking dishes
10) Top with the pastry circles
11) Using a fork, press the rims of the dish to seal
12) Using a knife, make slits on the top
13) Bake in the oven for 25 to 50 minutes at 425F till the top is lightly browned and the sauce bubble through the slits
SERVING
14) Serve warm pie warm
1) In a bowl sift together the flour, salt and corn meal
2) Using a sharp knife, cut the shortening
3) Using a pastry blender blend in the butter and the flour mixture to resemble a coarse meal
4) Add water to the flour mixture and using a fork mix well till the dough comes together
5) Roll out the dough onto a floured board of about 1/8 inch thickness
6) Cut the dough into 6 circles
7) Heat the oven to 425F
8) In a bowl combine the soup, cooked duck, carrots, parsley, cream, onion and salt
9) Spoon the mixture evenly into 6 baking dishes
10) Top with the pastry circles
11) Using a fork, press the rims of the dish to seal
12) Using a knife, make slits on the top
13) Bake in the oven for 25 to 50 minutes at 425F till the top is lightly browned and the sauce bubble through the slits
SERVING
14) Serve warm pie warm
Chef
