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Asian duck pie


  • Preheat oven to 190°C fan forced (210°C normal).
  • Soak the shiitakes in hot water for at least 30 mins. Then drain well, remove and discard the stalks and slice the caps. 
  • Heat the oil in a large heavy-bottomed pan and gently saute the red onion, garlic and shiitakes until tender. Mix in the flour and briefly cook to toast.
  • Add about 1 cup stock to the pan with the soy, duck sauce and parsley. Mix well and simmer for about 5 mins until thick, adding more stock as needed. Then add the duck, mix well and set aside to cool for 5-10 mins.
  • When ready, combine the milk and egg.
  • Cut rounds in the pastry and place half of them on a lightly oiled baking tray. Spoon some of the mixture into the centre of each round and brush the edges with egg wash. Then cover with another pastry round, crimp the edges with a fork, lightly paint the top with more egg wash and cook in the oven for about 10 mins until golden and risen.


  • 6 dried shiitake mushrooms
  • 1 tbsp vegetable oil
  • ½ red onion, finely chopped
  • 1 garlic clove, crushed
  • ½ tbsp plain flour
  • 2-3 cups chicken stock
  • a good splash of soy sauce
  • ½ bought Chinese roast duck (with sauce), shredded
  • 1 tbsp chopped fresh parsley
  • ¼ cup milk
  • 1 egg
  • cooking oil spray
  • 2 puff pastry sheets

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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