Dilmah Seven Star Tea

Warm puff pastry filled with duck breast and duck liver gravy

Food : Savory



Meat Filling
  • 140g duck breast
  • 35g chicken
  • 75g pork
  • 35g sub-walnut calf
  • 40g lard
  • 30g farce gratin
  • 50g duck liver, 30g diced, 20g sieved
  • Madeira Cognac
  • Truffle juice
  • Salt
  • Pepper
Stuffing Gratin
  • 23g fat bacon
  • 23g lean pork
  • 230g chicken liver
  • 100g red wine
  • 100g port wine
  • Salt
  • Pepper
  • Cognac
  • Juniper Berries
Puff Pastry
  • 350ml water
  • 28g salt
  • 120g melted butter
  • 300g cake flour
  • 500g bread flour
For Folding
  • 340g butter


  • Dissolve the salt in cold water and mix with the melted butter.
  • Add the cake flour and bread flour in the butter-water mixture and stir.
  • Mix the dough, wrap it with a plastic film and rest in the fridge for 2 hours.
  • Roll out the dough into a rectangle; place the butter in the centre.
  • Fold the sides of the dough over the butter to make them overlap slightly in the centre.
  • Roll out the dough, fold the bottom third up over the middle, then fold the top third over, roll it out and repeat the folding.
  • Rest the dough in the fridge for 3 hours, and then repeat the folding twice.
  • Cut out circles from the dough
  • Spread a disc of dough; put the meat filling in the centre to form a core.
  • Put another disc of dough on top.
  • Seal and polish with egg yolk.
  • Preheat the oven to 180°C and bake for 16 minutes

The range of Dilmah Tea used

  • Dilmah Silver Jubilee Gourmet

The variety of Dilmah Tea used in the recipe

  • Silver Jubilee Pure Chamomile

Created by : Ng Wai Kee