"This was a constant on my Paramount menus from the very beginning to the restaurant's final night, selling out on a nightly basis," says Christine Manfield. "People still stop me and request it. It pays homage to the French Pithiviers, a hand-moulded dome, while its filling is a nod to Chinese flavours. Where the humble meat pie holds special significance for many Australians, this version elevates it to a refined status. Don't be daunted by the process - the workload can be spread across a couple of days and the result is a triumph, so please persevere." Manfield suggests making the pastry and balls of duck-mushroom filling the day before, and then rolling out the pastry rounds and assembling the pies on the day of baking.
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