Pâtés de Pézenas

Soak the golden raisins in water for 30 minutes.

Preheat the oven to 400°.

In a skillet, melt the butter on medium-high, add lamb, and sauté for 5 minutes, breaking the lumps of meat with a wooden spoon, then turn off the heat.

Add the remaining ingredients through pepper, and stir until everything is well mixed. Set aside to cool.

Thaw the puff pastry sheets and grease the muffin pan.

Unfold the puff pastry sheets on a lightly floured board, and with a rolling pin, flatten the dough square to make it thinner (typically, the dimensions of the dough square increases by 2 inches).

With a cookie cutter or a glass, stamp disks of dough to fit the muffin pan wells (about 3.5 inches in diameter) and smaller disks to cover the wells (about 2.5 inches in diameter).

Fit the larger disks in the muffin pan well, pressing with your finger for a tight fit, and spoon 2 tablespoons of meat into each cavity. (Push down with your fingers to fit more meat.)

Whisk the egg in a small bowl, and brush a small amount around the edge of the dough to seal the hat. (My grandmother called it “le chapeau.”)

Cover each well with one of the smaller dough disks, and seal by pinching it. Eggwash the top of each pâté and, with the tip of a knife, cut a small vent at the top of each pâté.

Bake 35 minutes (or until the top is golden), then cool for 15 minutes and serve.

You can make these ahead of time, but they are best when warmed up. Bon appétit!