Roast Duck Empanadas

PASTRY:--
2¼ cups flour
1 tsp salt
85 g cold butter in 1 cm cubes
1 egg
⅓ cup water
1 tbsp SIDS LOW SUGAR RASPBERRY VINEGAR
ROAST DUCK:--
2 wild ducks (remove all pellets)
1 tbsp 5 spice powder
SIDS SALT & PEPPER to taste
1½ cups chicken stock
FILLING:--
⅓ cup rice bran oil
1 cup onion, minced
1 cup celery, minced
1 cup orange capsicum, cored, seeded & minced
1 tbsp garlic, minced
1 tbsp ginger, minced
pinch of chilli flakes
2 tsp cumin seeds, toasted & ground
1 tsp cinnamon
pinch of cloves
½ cup chicken stock
1 cup demi glaze
1 cup chopped prunes
⅔ cup almond flakes, toasted
SIDS SALT & PEPPER to taste
COOK & SERVE:--
2 eggs, separated with yolks beaten
SIDS TAMARILLO SAUCE

PASTRY: Put flour, salt and butter in a large bowl. Rub together until it resembles coarse breadcrumbs. In a small bowl, beat the egg with the water and SIDS LOW SUGAR RASPBERRY VINEGAR. Add to the dry ingredients until just incorporated. Turn out onto a floured bench and knead to bring the dough together. Wrap in cling film and refrigerate for 30 minutes.
ROAST DUCK: Preheat oven to 130°C. Place duck in a roasting dish, pour the chicken stock over the duck, sprinkle with 5 spice powder and SIDS SALT & PEPPER then cover with foil.
Roast for 2 hours then remove the foil and turn the heat up to 180°C for 10 minutes so the skin turns golden. Remove from the oven, cool then strip all the meat from the carcass. Chop finely then refrigerate.
FILLING: In a large saucepan add oil, onion, celery, capsicum, garlic, ginger and chilli flakes. Lower the heat and fry vegetables for 20 minutes. Add the spices and cook another 5 minutes, stirring to prevent sticking, then add chicken stock, demi glaze, prunes and the duck meat. Cook until most of the stock has been reduced but mix is still moist. Fold in almond flakes and SIDS SALT & PEPPER to taste. Remove from the heat and cool, then refrigerate to cold.
COOK & SERVE: Preheat oven to 160°C and line a baking tray with baking paper.
On a floured bench, roll out the pastry to 2 mm thickness. Cut out rounds 6 cm diameter then spoon about 1½ tsp of the filling onto each round, but don't overfill. With a pastry brush, lightly brush a small amount of egg white around the pastry edge. Fold over to stick the edges together and, using a fork, crimp the edges together. Brush the top with egg yolk and prick with a fork.
Place on a the baking tray and bake in the oven for 20-30 minutes until golden.
Leave to cool 5 minutes before serving with a ramekin of SIDS TAMARILLO SAUCE.