Small Nîmes pâtés with brandade

Huile d'olive goût maturé
Mature flavour
Petits pâtés nîmois à la brandade
Photo credit: Céline de Cérou
These little pâtés are a speciality of Nîmes. Made with meat (veal and pork), they are also available in a version made with cod brandade and olive oil. Here is the recipe, made with a matured French olive oil. Enjoy your meal!
A PDO
Preparation
35 min
A PDO
Resting time
30 min
A PDO
Cooking time
25 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Regional cuisine Appetiser Starter Brunch and breakfeast

Ingredients

A PDO
For 12 pâtés
For the olive oil shortcrust pastry:
  • 250 g T150 wholemeal flour
  • 60 ml French olive oil with a mature flavour
  • 50 à 80 ml cold water
  • 1 pincée fleur de sel
For the brandade filling:
  • 300 g plain cod brandade (homemade or artisanal, made with olive oil)
  • 1 petite cooked and mashed potato (optional, to thicken the mixture)
  • Freshly ground black pepper
  • 1 a pinch of nutmeg (optional)
  • Chopped flat-leaf parsley or mint (for a hint of herbiness (optional))
  • 1 a drizzle of matured French olive oil to enrich the stuffing
  • 1 jaune egg (for glazing)

Astuce

Matured olive oils (made from matured olives) differ from other olive oils in that they have neither the character of fresh fruit nor a vegetal aroma. They are produced from olives that are stored and ripened for 4 to 8 days, under appropriate and controlled conditions, before extraction. They offer notes of cocoa, mushrooms, vanilla and candied fruit, without any bitterness. 

Instructions

Making the shortcrust pastry:
  • Pour the flour and salt into the bowl of a food processor or a mixing bowl.

  • Drizzle in the mature-flavoured French olive oil, stirring it in with the spatula (or by hand).

  • Gradually add the water, just enough to make a soft but not sticky dough.
  • Shape into a ball, knead lightly, then cover with cling film and leave to rest in the fridge for 30 minutes.
Meanwhile, prepare the filling:
  • Mix the brandade with the mashed potato, if using it.

  • Add pepper, nutmeg, parsley and a dash of matured French olive oil.

  • Taste and adjust the seasoning to suit your brandade.
  • Place the ball of dough on a lightly floured work surface and roll it out to a thickness of 4 mm.
  • Cut out circles 8 cm in diameter (for the bodies) and 5 cm in diameter (for the hats).
Preparation and cooking:
  • Take a cannelé mould (or similar), place the large rings in each mould cavity, and spoon the filling inside. Using a pastry brush, brush the rim of the pastry ‘hat’ with egg yolk to seal it to the mould.
  • Cover with the pastry lid, letting it drape over the sides of the timbale.
  • Glaze with a mixture of 2 parts egg yolk to 1 part water.

  • Bake at 180°C for 20 to 30 minutes, until they turn a lovely golden colour.

  • Serve these little pâtés warm or cold, accompanied by a rocket salad or a tomato coulis with olive oil for a Provençal touch.

Astuce

Matured olive oils (made from matured olives) differ from other olive oils in that they have neither the character of fresh fruit nor a vegetal aroma. They are produced from olives that are stored and ripened for 4 to 8 days, under appropriate and controlled conditions, before extraction. They offer notes of cocoa, mushrooms, vanilla and candied fruit, without any bitterness. 
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