French cuisine · Dough, Pasta & Rice

Petits Pâtés de Pézenas

Small pies from Languedoc: shortcrust rolls with a sweet-salty lamb filling of candied lemon, sugar and nutmeg.

Ingredients · for 6 servings

• 1 shortcrust pastry
• 300 g ground lamb
• 80 g lamb suet (or 60 g butter)
• 60 g candied lemon peel
• 50 g brown sugar
• 1 organic lemon
• 1 tsp nutmeg
• 1 tsp cinnamon
• 2 eggs
• Salt, pepper

Instructions

1. Very finely chop the suet, dice the candied lemon peel small and finely grate the zest of the lemon.
2. Thoroughly knead the ground lamb with the suet, candied peel, lemon zest, brown sugar, nutmeg, cinnamon, salt and pepper and let the mixture rest covered in the fridge for 30 min.
3. Roll out the shortcrust pastry 3 mm thin and cut out twelve 10 cm circles and twelve small 4 cm lids.
4. Lay the large circles over floured espresso cups or molds, place 1 heaped tbsp of filling in each and press the pastry firmly upward into a tall roll.
5. Place the lids on top, glue the edges with beaten egg and brush the finished rolls all over with the remaining egg.
6. Bake in the preheated oven at 180°C for 35-40 min until the pies are evenly golden brown, let rest for 10 min and serve warm.