Meat and Confit Duck Pies | RICARDO

Ingredients

• 1 large onion, chopped
• 2 garlic cloves, chopped
• 2 tbsp butter
• 1 cup (250 ml) chicken or beef broth
• ¾ lb (340 g) medium-lean ground beef
• ¾ lb (340 g) medium-lean ground pork
• 1 large potato, peeled and diced
• 1 large parsnip, peeled and diced (see note)
• 2 tbsp breadcrumbs
• ¼ tsp dried savoury or thyme
• ¼ tsp ground nutmeg
• ¼ tsp ground cinnamon
• 2 confit duck legs, deboned and meat shredded
• 1 recipe yogurt shortcrust pastry, divided into 6 discs
• 1 egg yolk
• 2 tsp (10 ml) water