Duck and mushroom pie

This recipe will make for two single serve pies, although it can easily be expanded to make one large pie. Too, a word on stock. I didn't have time to make duck stock and I certainly wasn't going to fork over near $10 for it, so I used a watered down beef stock. Obviously duck stock would make for a superior end product, but it's not disastrous if you don't have any handy.

Ingredients:

300 g diced duck meat (I used various off-cuts from the duck I'd bought the other day)
300 mL duck stock or watered down beef stock
30 mL port
1 small onion, sliced
2 cloves garlic, minced
2 mushrooms, diced
2 tbs fresh thyme, chopped
2 tbs tomato paste
a pinch of flour
freshly ground black pepper
sea salt
2 sheets puff pastry
2 sheets short crust pastry
1 egg, beaten
a splash of milk
a pinch of poppy seeds
oil

Fry the onion and garlic in oil in a saucepan over a low flame until soft. Stir in the tomato paste. Add the duck meat and seal for just a few seconds, before adding the port. Follow with the stock and thyme. Season with freshly ground black pepper and sea salt. Add a pinch of flour. Simmer, with the lid on, for 45 minutes, stirring occasionally. Add the diced mushrooms. Simmer, with the lid on, for a further 30 minutes. Take off the heat and remove lid. The gravy will thicken considerably as it cools.

Once cool, pre-heat the oven to 190*C.

Line two ramekins with the short crust pastry. Be gentle. Cut away the excess. Spoon in the cooled filling until it is level with the top of the ramekin. Brush the edge of the pastry with a little beaten egg, then lay the puff pastry on top. Prick four holes in the puff pastry. Add the milk to the remaining egg and lightly brush it over the puff pastry. Sprinkle a few poppy seeds on top; Bake until puff pastry is golden and, well, puffy. About 30-40 minutes.