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Petits Patés de Pézenas

These little mutton pies known as Petits Pâtés de Pézenas are unique. The long-held secret recipe is a source of pride for this Town of Art and History.
This "sweet and savoury" pie in the shape of a bobbin was brought to Pézenas in the 18th Century by the Indian chefs of Lord Clive, Viceroy of India, when he was staying in the town. It is eaten hot at the beginning of a meal and is accompanied by a dry white wine (such as Picpoul de Pinet) or a sweet wine (such as one of the 4 AOC Muscats of Hérault).

RECIPE FOR ‘PETITS PÂTÉS’

© J.Debru

Preparation time 40 mins, plus cooking time 30 mins

INGREDIENTS (FOR 15 PEOPLE)

Pastry:
- 800g of flour
- 400g of butter
- 2 egg yolks
- 1/2 glass of water
- 1 level teaspoon of salt

Filling:

- 600g of boned and chopped shoulder of lamb
- 100g of raisins or sultanas
- 2 tablespoons of brown sugar
- 180g of lard
- 1 large unwaxed lemon 
- A few pinches of nutmeg, cinnamon and cumin
- 1 egg - salt and pepper

METHOD:

Make the pastry and divide into two equal quantities. 
Let it rest for one hour in the fridge. Brown the lamb in 30g of the lard.
Cool slightly and combine with the raisins or sultanas, the remainder of the lard, the sugar, grated lemon zest, spices, salt and pepper.
Preheat oven to gas mark 7 (200°C).
Roll out one half of the pastry and use pastry cutters to create 15 rounds measuring 10cm across, 15 measuring 9cm and 15 measuring 5cm.
Top each 9cm round with a spoonful of filling. Brush the edges with beaten egg mixed with a little water. Place the 10cm rounds over the top and seal the edges well. Brush with egg, then top each pâté with a 5cm round. Brush with egg again.
Place on a greased baking sheet and bake for 30 minutes.
Meanwhile, prepare the second batch with the other half of the pastry.
Just before serving, reheat the first batch in a low oven.
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