Small Nîmes pâtés

Huile d'olive de Nîmes PDO
Intense flavour
Petits pâtés nîmois
Photo credit: Céline de Cérou
These little pies are a speciality of Nîmes. Made from shortcrust pastry and a filling of pork and veal, they’ll be a real treat at a brunch, a buffet, or as a starter with a green salad. They are, of course, served with PDO olive oil from Nîmes!
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 shortcrust pastry:
  • 60 ml Nîmes olive oil PDO
  • 1 pincée fleur de sel
  • 250 g T150 wholemeal flour
  • 50 à 80 ml cold water
For the stuffing:
  • 400 g minced pork
  • 200 g minced veal
  • 1,5 c. à soupe Nîmes olive oil PDO
  • Salt, pepper, Espelette chilli PDO
  • 1 jaune egg (for glazing)

Astuce

For this recipe for Nîmes-style pâtés, we recommend using PDO Nîmes olive oil (intense flavour) for its herbaceous aromas and notes of hay, pineapple, yellow plum and raw artichoke, possibly complemented by red plum and apple. You can also use one of these PDO olive oils: Aix-en-Provence, Corsica – Oliu di Corsica – tree-harvested, Haute-Provence, Provence, Vallée des Baux-de-Provence.

Instructions

  • Place the flour and salt in the bowl of your food processor. Add the Nîmes olive oil (PDO) in a thin stream whilst mixing the dough with the flat beater.

  • Gradually add the water, continuing to knead the dough until it has been completely absorbed (adjust the amount of water – the dough should not be sticky).

  • Knead the dough a little more, until it comes away from the sides of the bowl and forms a ball. Leave to rest in the fridge for 30 minutes.

  • Meanwhile, mix the two types of meat together with the Nyons olive oil (PDO) and season them. You will need 50 g of stuffing per pâté.

  • Place the dough ball 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).
  • Take a cannelé mould (or similar), place the large rings in each 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 timbale.
  • Cover with the pastry lid, letting it drape over the sides of the timbale. Brush with a mixture of 2 parts egg yolk to 1 part water.

  • Bake in the oven at 180°C until golden brown (20 to 30 minutes).

  • The petit pâté nîmois is best eaten warm; it’s ideal for a buffet or served with a salad.

Astuce

For this recipe for Nîmes-style pâtés, we recommend using PDO Nîmes olive oil (intense flavour) for its herbaceous aromas and notes of hay, pineapple, yellow plum and raw artichoke, possibly complemented by red plum and apple. You can also use one of these PDO olive oils: Aix-en-Provence, Corsica – Oliu di Corsica – tree-harvested, Haute-Provence, Provence, Vallée des Baux-de-Provence.
We recommend...

For this recipe, we recommend an PDO huile d'olive de Nîmes (intense flavour) for its herbaceous aromas and notes of hay, pineapple, yellow plum and raw artichoke, possibly complemented by red plum and apple.

Don’t have any? Then choose an intense-flavoured olive oil from another PDO range: huile d'olive de la Vallée des Baux-de-Provence PDO, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive d'Aix-en-Provence. 

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