This recipe was provided by our guest chef Olia Hercules.
Makes 12 Balls.
For the dough
2 egg yolks
7g dry yeast
50g golden caster sugar
5g fine sea salt
400g plain flour
For the filling
1 banana shallot, peeled and diced
150g Confit duck and its fat
100g Hispi cabbage or British mustard kale
125g (or 1) apples, unpeeled and roughly grated
50g Agen Prunes, de-stoned and chopped
50g dried apricots (non-sulphite please, dark ones, not orange)
1 tsp Coriander seeds, lightly toasted and ground
1 tsp Caraway seeds, lightly toasted and ground
1 duck or chicken egg for glazing
1. Mix the butter with half the milk and heat it up until all the butter melts. Then add the sugar and salt, stir to dissolve and add the rest of the milk.
2. When the milk mixture is room temperature, add the yeast and leave it for 10 minutes or so. When you see bubbles on the surface, add the egg yolks and flour.
3. Knead it into a soft, elastic dough and leave in an oiled bowl, covered with clingfilm, until it doubles in size.
4. For the filling, melt a tablespoonfuls of the duck fat in a large frying pan. Then add the onion and a pinch of salt and cook over a medium heat until the onion softened and starts to caramelise.
5. Now add the cabbage or kale and cook until it softens and reduced in size, about 5 minutes. Then add the apples, and cook for another two minutes, then add the dried fruit, sauerkraut and the spices, add some sea salt and black pepper and taste. Cook for another minute or two.
6. Now, make sure the confit duck is in smallish pieces (pullit or chop) and add the meat to the vegetable mix. Mix well and taste for salt and pepper. It should be rich, sweet and sour and well seasoned. Add some more salt or pepper if needed.
7. Then punch down the dough and divide it into 70g portions, roll each piece of dough out into a circle, put 60-70g of filling in at the bottom of the circle, then close it into a half moon, and flip onto a prepped (baking sheet and oil) tray seam-side down. Put them close to each other and leave to rise again, covered with a towel - they will merge together as they rise and as they bake. Then glaze with the duck or chicken egg and bake at 170C fan, for 40-50 minutes.