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petits pâtés de Pézenas
exotic spool-shaped goodies
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