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petits pâtés de Pézenas

exotic spool-shaped goodies

pâtés de Pézenas

The petits pâtés de Pézenas, filled with lamb, raisins, lemon, sugar, cinnamon, cumin, nutmeg and white pepper often take French visitors by surprise (‘What is this, half sweet and half mutton?’), but if you’re British you may not find the combination shocking: the recipe was introduced in 1770 by the Indian chef of Lord Clive, Governor of India. Eat them warm.



Text © Dana Facaros

Image by Sukkoria, Creative Commons License