Petit pâté de Pézenas

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Petit pâté de Pézenas is a speciality of the town of Pézenas in the Hérault département of France.[1]

The size and shape of a large cotton reel, these little pies are a golden brown, crispy pastry with a moist, sweet inside, composed of lean roast mutton, sheep suet, brown and white sugar, lemon peel and salt and pepper. They can be eaten as an hors d'oeuvre, with a salad or as a dessert. They are cooked in patisseries all over the town. According to legend, it has it that

Lord Clive or his cook invented the recipe using spices from India and taught it to the pastry makers of Pézenas when they were staying at the Château de Larzac in 1768. The same filling is also used in Tourte de Pézenas, made with flaky pastry.[2]

The Confrérie du petit pâté de Pézenas was created in 1991 to "promote and defend the Petit pâté de Pézenas". To prevent the recipe going abroad or being stolen, the fraternity has filed it with the Institut national de la propriété industrielle (National Institute of Industrial Property, INPI), giving legal protection.[3]

In culture

In the

Michel Roux, Jr. demonstrated how to cook the dish and set it as the "classic recipe" for contestants to make.[4]

References

  1. ^ Camille Astruc (7 August 2012). "Hérault : le petit pâté venu des Indes". Midi Libre (in French). Retrieved 30 June 2021.
    - "Hérault : à Pézenas, on célèbre l'emblématique petit pâté". Franceinfo (in French). 29 July 2017. Retrieved 30 June 2021.
  2. ISBN 2-9520940-0-4
    . (The book contains an English translation by Françoise Rey Sens and the detail is on page 10.)
  3. ^ "La Confrérie du Petit Pâté de Pézenas" (in French). l' Académie des Confréries du Languedoc-Roussillon. Retrieved 15 July 2021.
  4. ^ MasterChef: The Professionals, episode 14, series 5. BBC.

External links

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