Duck pasties

This national dish of Cornwall, England was a staple for miners. Itʼs a perfect cold-weather meal in which to use up any of your wild game meats.

Ingredients  

(Makes 2 lbs)

• 1 sheet of puff pastry
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1 medium white onion, diced
• 1 green zucchini, diced
• 1 large yellow potato, diced
• 1 lb of ground duck
• 4 strips bacon, diced
• 2 tsp all spice
• 1 tsp dried thyme
• 2 oz sherry
• 1 cup beef broth
• 1 egg, beaten
• Salt & pepper, to taste

Directions

1. Heat oil in a pan on medium-high and add the onion, garlic, potato, and zucchini.

2. Cook for about 5 minutes.

3. Add the ground duck and bacon and sauté for an additional 5 minutes.

4. Add your spices, salt, and pepper.

5. Deglaze with sherry, and add beef broth.

7. Reduce heat and simmer for 15 minutes or until all liquid is absorbed. Set aside to cool.

8. Cut your puff pastry sheet in half. Spoon your mix­ture into the middle of each sheet of puff pastry leaving a quarter inch on each side. Fold in the edges and press with a form or your fingers to seal the pastry into a half-moon shape.

9. Set your oven to 375˚F.

10. Brush the top of the pasties with beaten egg.

11. Bake for roughly 20-30 minutes until pastry is crispy and golden.

Originally published in the Jan.-Feb. 2025 issue of Ontario OUT of DOORS

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