Puff-paste Patty-cases
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare the paste
Prepare puff-paste as described in recipe No. 1261, give it seven turns, wetting the last turn before folding.
Roll the paste to about ¼ inch thick.
Shape and bake
Dip a 2-inch fluted circular cutter in hot water and stamp out patties.
Place the patties on a wetted baking sheet, about 2 inches apart.
Brush the tops with beaten egg, avoiding the edges, and make a slight incision in the center with a 1.5-inch cutter dipped in hot water.
Bake in a preheated oven at 400°F (200°C) until lightly colored.
Remove the tops, carefully pick out the inner crumb, and place the patties back on a lined baking sheet.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Puff-paste
- Its many layers of dough and fat puff into flaky, airy patty cases when baked.
- Beaten egg
- Egg wash gives the tops a glossy, golden browned color as they bake.
The step that matters
Wetting the last turn before folding. Dampening the final layer of dough helps the paste seal and keeps the layers separate, so the cases rise evenly rather than sticking together.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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