Petit Pâté de Nîmes

How it is made

Quantities are for 8 to 10 pâtés. The steps are in the order you do them.

1. mix the flour with the salt, then work in the cold butter in cubes with your fingers until the texture is sandy
2. add the egg and the cold water a little at a time until you have a smooth ball, wrap it in film and let it rest in the fridge for an hour
3. mix the minced meats, 70 per cent pork and 30 per cent veal, add salt, pepper and the aromatics and leave to rest in the fridge
4. roll the pastry out to 4 mm and cut discs of 8 cm for the bases and fluted discs of 5 or 6 cm for the tops
5. shape the pastry cylinders with a mould or a wooden handle 4 cm across
6. fill each cylinder with 50 g of filling, packed well down
7. close with the fluted top, sealing the edges with water, and crimp them to hold
8. let them rest in the fridge for 30 minutes
9. heat the oven to 190 degrees and brush the pies with the yolk mixed with the water
10. bake for 15 or 20 minutes until golden, and let them cool a little before serving