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  • For the pastry

  • 250g plain flour

  • 250g butter, or half each of butter and lard, diced

  • 2 tsp ground cumin

  • finely grated zest of 1 orange

  • 2-4 tbsp iced water

  • Salt

  • For the filling

  • 2 duck legs, meat removed and minced, or about 300g minced duck

  • 2 shallots, finely chopped

  • 1 garlic cloves, finely chopped

  • 1 large pinch ground ginger

  • 1 large pinch cinnamon

  • 1 large pinch nutmeg, freshly grated

  • 1 large pinch paprika

  • 1 large pinch ground coriander

  • 1 red chilli, seeds removed, finely chopped

  • 1 small bunch coriander, finely chopped

  • 1 small bunch mint, finely chopped

  • 1 small carrot, finely grated

  • 5 tbsp pomegranate molasses

  • ½ granny smith apple, peeled, cored and finely grated

  • 3 medjool dates, pitted and finely chopped, optional

  • 1 egg, beaten, to glaze

  • Sea salt and pepper

  • A handful of salad leaves, to serve


  • For the pastry::

  • 1.

    Sift the flour and a pinch of salt into a large bowl. Using a knife, cut the fat into the flour until evenly blended. Then lightly rub the fat into flour using your fingertips. When the mixture resembles breadcrumbs, sprinkle with a little water. Using a knife bind the ingredients together, then finish with your hands to form a dough. Wrap in cling film and chill for 30 minutes before using. 

  • 2.

    Remove the dough from the fridge, and when at room temperature, roll out on a lightly floured surface until it has the thickness of a £1 coin. Cut out four 10-12cm diameter circles.

  • For the filling::

  • 1.

    Pre-heat oven to 190C/380F/gas mark 5. Mix all the ingredients together, except for the beaten egg, and season with sea salt and black pepper.

  • 2.

    Divide the filling between each circle, brush the outside edges with beaten egg and fold over to form a semicircle. Crimp the edges with a fork to seal. Brush with remaining egg and place on a baking tray. Cook in the oven for about 15 minutes or until golden.

  • 3.

    Serve hot or cold with a green salad.

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