Petits pâtes de Pézenas

For the Pastry

• 14 oz (400 g) flour
• Pinch of salt

Sift the flour into a large bowl, make a well in the centre and add the salt, lard and egg. Mix well and slowly add enough water to make a firm dough. Allow to rest for 1 hour in the refrigerator.

Mix the mutton, fat, sugar, lemon rind, salt and pepper together. Prepare a greased baking sheet on which to assemble the pies.

Roll out the pastry to