for bulk
Components
- 1 cup (tea) of wheat flour
- 50 g of frozen butter cut into cubes
- 1/4 cup of chilled water
- A small amount of salt, about a pinch
Ready state
- In a big bowl, combine the flour and salt. Incorporate the butter using your fingertips until a coarse mixture forms. Pour in cold water and knead until the dough is smooth. Shape it into a ball, cover with plastic wrap, and refrigerate for at least one hour (or prepare the dough the day before, if desired).
for filling
Components
- 250 grams of minced duck meat
- One onion
- 1 garlic clove
- Half a tablespoon of wheat flour
- Half a tablespoon of tomato paste
- 1 tablespoon of Worcestershire sauce
- Half a tea cup of homemade chutney
- 1 teacup of water
- 1 tablespoon of olive oil
- One gem for cleaning teeth
- flour made from wheat to dust the countertop
- Add salt and ground pepper as needed to suit your taste.
Ready state
- Before beginning to prepare the filling, preheat the oven to 180 °C (moderate heat) and take the pie dough out of the refrigerator. Cut out 6 shapes for decoration, each approximately 7 cm in diameter.
- Peel and finely slice the onion and garlic. Coat the meat with wheat flour, which helps keep the filling creamier.
- Place a medium pan over medium heat. As it heats, add water and half a tablespoon of olive oil, then add the ground meat. Cook for about 2 minutes, stirring with a spatula to evenly brown the meat. Season with salt and pepper, mix well, then transfer the meat to a bowl and leave the pan on medium heat.
- Sauté the remaining olive oil and onion together. Season lightly with salt and cook for approximately 3 minutes, scraping the pan’s bottom thoroughly, until softened. Add the garlic and cook for an additional minute to release its aroma.
- Pour in the liquid and stir thoroughly to dissolve the flakes. Incorporate tomato extract, Worcestershire sauce, and chutney, mixing well. Return the meat to the pan, combine, and cook for approximately 5 minutes until a moist filling forms. Taste and adjust the salt. Transfer to a bowl and let it cool. Meanwhile, roll out the dough.
- Dust the countertop with wheat flour. Using a rolling pin, roll out the dough until it is approximately 0.5 cm thick, then cut out 6 discs using the opening of one of the cups—these will serve as the toast covers.
- Add the rest of the dough, shape it into a roll, and split it into 6 pieces. Press each piece with your hands and press it into the inside of the pans, leaving approximately 0.5 cm of dough edge exposed. Firmly press with your fingers to secure the dough in the pan.
- Place the filling into the pans and cover with the dough discs. Fold the edges over the top to seal the toast and stop the filling from spilling out. In a small bowl, combine the yolk with 1 teaspoon of water and brush it over the toasts. Bake in a preheated oven for 30 minutes, or until golden brown. Serve immediately.
NOTE: If you plan to bring marmite to work, allow it to cool before removing it from the container. Store it in the refrigerator until you’re ready to eat.
Able to freeze
After roasting, allow the toasts to cool fully. Wrap them tightly with plastic wrap to prevent the toasts from absorbing freezer moisture or odors from other foods, then place them in the freezer. When ready to thaw, preheat the oven to 180°C (medium temperature), remove the plastic wrap, put the toast on a baking sheet, and bake it directly from frozen. Baking time may vary depending on the oven; the key is to ensure the filling is fully thawed and heated through. The toasts can be stored frozen for up to 3 months.
To switch things up
You can make different fillings for this recipe by simply swapping out the chutney, try:
Chutney made from pineapple
chutney made from green apples
