Braised Pork and Duck Confit Meat Pie

Braised Pork and Duck Confit Meat Pie

  • Preparation 1 h
  • Cooking 3 h 15 min
  • Servings 10
  • Sans noix

Categories

Ingredients

  • Braised Pork

    • 4 1/2 lbs (2 kg) pork shoulder, fat removed and cut into 1-inch (2.5-cm) cubes
    • 1/4 cup (60 ml) olive oil
    • 1 large Spanish onion, diced
    • 1 cup (250 ml) white wine
    • 3 cups (750 ml) beef broth
    • 4 cups (1 litre) russet potatoes, peeled and cubed
    • 4 legs duck confit, skin and bones removed
    • Salt and pepper
  • Egg Wash

    • 1 egg yolk
    • 2 tablespoons (30 ml) milk
  • Pastry

    • 4 1/2 cups (1.125 litre) unbleached all-purpose flour
    • 1 1/4 cups (310 ml) salted butter
    • 2 eggs
    • 1 cup (250 ml) ice cold water, approximately

Preparation

  • Braised Pork

  • Egg Wash

  • Pastry

Note from Ricardo

If you prepare the braised pork the day before and it is cold, the cooking time will increase by about 30 minutes.

Personal Note