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  • Writer's pictureDavid

Duck & Chorizo Pasty

Crispy, satisfying pasties packed with flavour. Ideal for picnics on a summer's day.

Tasty duck, spicy chorizo, rice and sultanas in a shortcrust pastry shell. A good lunch or dinner with BBQ Beans - or just a tin of bog standard baked beans - these pasties also taste great cold, and they're easy to eat with your hands - so they make a great addition to a picnic.



duck breast - skin and all (the skin adds fat which as well as adding flavour, helps bind the filling)


courgette - I also used the end of an old celery stalk - you can use up your old veg with this: DON'T THROW OUT OLD VEG!


allspice, thyme, pepper,

red wine vinegar

dry sherry



1L chicken stock

shortcrust pastry

milk or egg


Watch the video


  • Finely dice the duck, onion, courgette and chorizo

  • Heat oil in a pan and add the veg

  • Cook for about 5 minutes to let it soften

  • Add the duck and stir through

  • Add the chorizo

  • Add the all the spices and some salt

  • Add about 2 tablespoons of vinegar and about 1 of sherry

  • Stir

  • Simmer for about 15-20 minutes until it has cooked down

  • Add a goodly amount of rice 250-300g

  • Stir that through and cook for about 5 minutes

  • Add a handful of sultanas (great film)

  • Add a litre or so of chicken stock and simmer for about 20 minutes, or until the liquid is all absorbed

  • Heat the oven to 180º - you might have gathered by now that I reckon almost anything is fine if it's cooked at 180º

  • Unroll the pastry sheet on a baking tray and cut it into strips about 8cm x 16cm

  • Spoon the filling onto one piece along the middle, leaving about 2cm all round

  • Brush those uncovered edges with milk or egg and add another sheet on top, pressing down the edges to join them firmly

  • Fold the edges up to make whatever lovely shape your heart desires - or, if you're a ham-fisted clod like me, any old pile of lumps that look like geological fault lines

  • Run a fork along the edges to crimp and seal, and poke a couple of holes in the top to let the steam out

  • Brush the pasties with more milk or whatever you're using

  • Pop them in the oven for 35 minutes

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