Duck pie

1. Peel and chop the onion. Peel the apples and cut into quarters, remove the cores and cut the quarters into small cubes. Bone and fray the flesh of duck confit.

2. Melt the fat in a pan. Sauté the onion and apples, stirring for 15 minutes on low heat. Add the shredded duck. Salt and pepper, continue cooking for 10 minutes over low heat, stirring from time to time.

3. Preheat the oven to 210°C (th. 7). Roll out the pastry on a floured surface. Prick it with a fork. Cut 6 discs with a slightly larger diameter than mini pots. Divide the duck mixture in the mini pots. Dampen the edge with a brush. Place the dough discs over and seal tight the edges.

4. Beat the egg yolk with 1 tablespoon of water and brush the dough. Make a small hole in the center of each pie. Insert a little roll of card stock. Bake for 25 minutes.

5. Serve immediately.

Photo credit: Sucré Salé