Posh pie and peas, port sauce, by Lionel Strub

23 October 2009
Posh pie and peas, port sauce, by Lionel Strub

This recipe for posh pie and peas with a port sauce was submitted by Lionel Strub from the Fennel restaurant in Wetherby.

INGREDIENTS
(Serves 6)

Filling

  • 2 large duck legs
  • 1-2tbs olive oil
  • 100g foie gras (optional) in 6 pieces
  • 2 garlic cloves
  • 120g onion
  • Salt and pepper
  • 2tbs gravy granules
  • 120ml ruby or tawny port
  • 25g butter

To accompany

  • Flat parsley
  • Cooked mushy peas

Pastry

  • 400g plain flour
  • 200g lard
  • Salt

METHOD

Brush the duck legs with oil and roast for 70 minutes at 180°C. Allow to cool, then reserve the remaining fat and juices in the roasting tin. Remove the duck and prepare the port sauce - add a glass of port to the roasting tin, two level tbs of gravy granules and 300ml water. Reduce by half, then whisk in 25g of butter. Season to taste.

Take the meat off the bone and cut into small cubes. Finely dice the onion and garlic, soften in a little oil or duck fat, add the diced duck and cook for a further five minutes. Season to taste.

To prepare the pastry, put the flour, lard and salt together with 100ml water in the blender and blend until all ingredients form a ball. Rest for 20 minutes.

To prepare the moulds, roll out a third of the pastry and, with the help of the mould, cut six tops. Roll out the remaining pastry and line the greased moulds. Trim excess pastry from around the edges and fill the moulds with the mixture - adding a piece of foie gras to each pie if you're using it. Cover with the pastry lids - moistening and crimping the edges to seal. Brush with egg yolk and bake for 30 minutes at 165°C.

Serve these mini pies with port gravy and mushy peas sprinkled with parsley.

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

close

Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking