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Chinese BBQ duck pies

Method

  • Preheat oven to 180°C fan forced (200°C normal). 
  • Soak the shiitakes in hot water for 30 mins. Then discard the stalks and finely dice the caps. 
  • At the same time, remove the duck meat from the bones and shred. 
  • Heat a little oil in a heavy-bottomed pan and briefly sauté the shiitakes, celery, shallot and ginger, continually stirring. 
  • Add the stock, soy and Hoisin with a little ground pepper, the cinnamon and star anise. Stir well and cook until fairly thick 
  • Then remove the cinnamon and star anise. Stir in the duck and taste for seasoning. 
  • Cut the pastry sheets into 24 small rounds and press half of them into lightly oiled patty tins. Then spoon in the duck mixture (being careful not to over stuff), cover with another pastry round and press down the edges to seal. 
  • Beat the egg with the milk and brush the pastry tops with egg wash. Then cook in the oven for about 12-15 mins until golden and risen. 
  • nb.  Finely diced poached chicken could be used in place of the duck.

Ingredients

  • 8 dried shiitake mushrooms
  • ½ bought Chinese BBQ duck
  • vegetable oil
  • 1 celery stalk, very finely diced
  • 1 red shallot, very finely diced
  • 1 heaped tbsp grated fresh ginger
  • ½ cup chicken stock
  • 1 tbsp soy sauce
  • 2 tbsp Hoisin sauce
  • freshly ground pepper
  • 1 cinnamon stick
  • 2 star anise
  • 4-6 puff pastry sheets
  • cooking oil spray
  • 1 egg
  • ¼ cup milk

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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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm