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| | Chicken Duck Pastry
2 cups of sifted flour
1 teaspoon of salt
1/3 cup of cornmeal
2/3 cup of shortening
4 to 5 tablespoons of cold water
2 cups of diced leftover duck
1 cup of diced cooked carrots
6 medium onions, sliced and sautéed until soft
2 tablespoons of chopped parsley
one 10 1/2 ounce can of cream of celery soup
1 cup of light cream
1/2 teaspoon of salt
Mix flour, salt, and cornmeal together. Cut in shortening with 2 knives or pastry blender until mixture resembles coarse meal. Add water, mixing with fork, until dough holds together but is not sticky. Roll out to 1/8 inch thickness and cut into 6 circles.
Preheat oven to 425ºF.
Combine remaining ingredients and divide evenly into 6 greased ramekins. Top with pastry. Press to rim of dish with fork. Make several slits in top. Bake for 25 to 30 minutes, or until browned and sauce bubbles through slits. Serves 6 |
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