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.
Make the pastry
Make puff pastry as described in recipe No. 1261.
Give it seven turns, wetting the last turn before folding.
Shape the patties
Roll the paste to about ¼ inch thick.
Dip a fluted circular cutter (2 inches in diameter) in hot water and cut out patties.
Place the patties on a wetted baking sheet, about 2 inches apart.
Brush the tops with beaten egg, avoiding the edges.
Make a small incision in the center with a smaller cutter (1.5 inches in diameter) dipped in hot water.
Bake
Bake in a preheated oven at 400°F (200°C) until lightly colored.
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 thin layers separate and puff into flaky structure as steam forms in the oven.
- Beaten egg
- Gives the tops a golden color and a glossy finish as it browns in the oven.
The step that matters
Keep the egg off the edges. Egg glaze on the cut edges can seal the layers together, stopping them from rising. Brushing only the tops lets the edges puff freely into tall, flaky sides.
“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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