Puff Paste

Wash the butter, pat and fold until no water remains.

Reserve 2 tablespoons of butter.

Shape the remaining butter into a square piece ½ inch thick and place on a floured board.

Work the reserved butter into the flour with your fingertips until well blended.

Moisten the mixture with ice water to form a dough, then knead on a floured board until smooth.

Wrap the dough in a napkin and chill in the ice for 15 minutes.

Roll the chilled dough into an oblong piece ¼ inch thick, keeping corners square.

Place the reserved butter in the center and fold the dough over it from the sides and ends, pressing edges together.

Turn the folded side down and roll it lightly away from you into a long, narrow strip.

Fold the strip over to make three even layers, then roll out and fold again as before.

Wrap in a napkin, place in a shallow pan, and chill between two pans of ice for 5 to 15 minutes.

Repeat the rolling and folding process six times.

After the fourth rolling, fold from the ends to the center and double to make four layers.

For patty shells, roll the puff paste to ¼ inch thick and cut with a patty or biscuit cutter dipped in flour or hot water.

Remove centers from half the rounds with a smaller cutter.

Brush the edges of the larger pieces with cold water, fit on the rings, and press lightly.

Place in pans, cover with a towel, and chill until stiff.

Bake in a very hot oven at 400°F (200°C) for 25 minutes.