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Preparation time
1 hour
Total time:
2 hours
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Ingredients
Fruit ketchup (portion: 625 ml)
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4 very ripe tomatoes
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1 Anjou pear, finely diced
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2 plums, diced
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3 cm (1 inch) fresh grated ginger
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1/2 of a red onion, finely chopped
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5 ml (1 teaspoon) mustard seeds
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160 ml (2/3 cup) cider vinegar
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125 ml (1/2 cup) sugar
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2 whole cloves
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1 cinnamon stick
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2.5 ml (1/2 teaspoon) salt
Crust
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375 ml (1 1/2 cups) all-purpose flour
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5 ml (1 teaspoon) salt
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140 ml (1/2 cup + 1 tablespoon) cold unsalted butter, cut into cubes
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60 ml (1/4 cup) sour cream
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1 egg yolk, beaten with a splash of milk, for brushing
Filling
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30 ml (2 tablespoons) butter
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1 leek, white part only, finely chopped
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2 potatoes, peeled and finely diced
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160 ml (2/3 cup) chicken stock
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250 g (1/2 lb) ground veal
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125 ml (1/2 cup) flat-leaf parsley, chopped
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2 sprigs of fresh thyme, leaves only
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2 ml (1/2 teaspoon) ground cloves
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500 ml (2 cups) duck confit, shredded
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45 ml (3 tablespoons) raisins
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Directions
Fruit ketchup
- With a paring knife, remove the tomato hulls and make two shallow incisions in the form of an X on the bottom of each tomato. Plunge tomatoes into a large pot of boiling water for 30 seconds, then remove them, let them cool and peel off the skin. Remove the seeds and dice the flesh. Place all ingredients into a medium-sized saucepan, bring to a boil and reduce heat to minimum. Simmer for 45 minutes, stirring periodically. Cool completely before serving.
Crust
- Using a food processor, pulse together flour, salt and butter until mixture resembles coarse crumbs. Add sour cream and continue to process until mixture forms a ball. Remove from food processor and shape dough into a flattened ball. Wrap dough in plastic and refrigerate for around 30 minutes.
Filling
- In a medium-sized skillet, gently sauté the chopped leek in butter until it becomes transparent. Add potatoes and chicken stock. Simmer on low heat until the liquid has evaporated completely. Remove from heat and let cool. Stir in remaining ingredients without cooking. Set filling aside.
Assembling meat pies
- Preheat oven to 180 °C (350 °F).
- On a clean, floured surface, roll out two-thirds of the pastry and cut it to fit 6 large muffin cups. The fitted pastry crusts should extend slightly above the sides of the muffin cups. Spoon filling into crusts. Roll out remaining third of pastry dough and cut it into lids to cover pies. With your fingers, pinch edges of mini pies to seal bottom crust to top. Fold sealed edges toward centre of mini pies. Using a pastry brush, brush pies lightly with the egg yolk and milk mixture. Bake for 45 minutes to 1 hour.
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