Argentinian Pasties

Remove the duck confit from the jar. Reserve the confit fat and save for cooking. Remove any bones and chop the meat.

Cut the earthy stems off the mushrooms wipe the mushrooms clean and then cut them into thin slices.

Heat 2 tbsp of the duck confit fat in a frying pan and cook off the mushrooms for a 2-3 minutes until the juices have mostly evaporated.

Add the shallots to the pan and cook for 2 minutes mixing constantly with the mushrooms. Add some salt and pepper.

Add the chopped duck and the chopped parsley. Heat through and then remove from the heat.

Preheat the 180°C | 350F | gas 4.

Roll the pastry out to a thickness of 5 mm on a lightly floured surface and cut out 10 cm diameter discs.

Place a spoonful of the mushroom/duck/shallot mixture onto the centre of each disc.

Moisten the edges with a damp brush and then fold into semi-circles and crimp with a fork to ensure they are sealed.

Brush the sealed pastries with beaten egg yolk and sprinkle them with the sesame seeds. Arrange on a large baking tray.