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The foody
 
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Default Looking for "Petit Pate de Pezenas" recipe

From not finding anything on Google, I now have three recipes thanks to you
and another poster.

I think I'll try them all before Christmas!

Regards,

Frank

"Arri London" > wrote in message
...
>
>
> The foody wrote:
>>
>> 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-ma...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.