The foody said:
Hello everybody.
I'm hoping that somebody out there knows of a recipe for a small pastry
called "Petit Pate" famous in Pezenas in the Languedoc region of SW France.
I know that they are made from a hot water crust pastry filled with minced
lamb, lemon zest and mixed spice - but I can't find a single recipe for them
on any sites I've searched on through Google (plenty of references to the
pastries, but no recipes)
I was fortunate enough to have sampled them whilst on holiday near Pezenas a
few years ago and would love to make them at Christmas time.
If you happen to know a recipe you'd be willing to share, please let me
know.
Kind regards,
F
Do you read French?
http://perso.wanadoo.fr/yves.huot-marchand/Languedoc/recette963.htm
Otherwise (and I haven't made these):
500 g flour
250 g lard
Mix in a bowl with three pinches salt and enough cold water to make a
ball of dough. Wrap and leave in a cool place overnight.
400 g lamb
125 g kidney fat (suet)
2 untreated lemons
400 g unrefined sugar
nutmeg, cinnamon
1 egg yolk beaten
salt and white pepper
Mince the lamb and kidney fat together. Add the grated zest from the
lemons. Mix in the sugar in portions; add salt and pepper. Add grated
nutmeg and cinnamon to taste.
Roll out the pastry on a floured surface to a thickness of 6 or 7 mm.
Use a glass or cup to cut pairs of rounds of 6 cm across. Spoon mounds
of filling on half the rounds. Cover carefully with the other half and
seal the edges. Brush with the egg yolk.
Bake at 210 C for about 30 minutes. Serve straight from the oven.
