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 dough
Make puff-paste as described in recipe No. 1261, giving it seven turns and wetting the last turn before folding.
Roll the paste to about ¼ inch thick.
Shape the patties
Dip a 2-inch fluted circular cutter in hot water.
Stamp out patties with the cutter.
Place the patties on a wetted baking sheet, about 2 inches apart.
Decorate and bake
Brush the tops with beaten egg, avoiding the edges.
Make a small 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.
Finish
Remove the tops and carefully pick out the inner crumb with a small knife.
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
- Layers of fat and dough that separate and puff into flaky, airy walls when baked.
- Egg
- Brushed on top, it promotes browning and a glossy golden finish.
The step that matters
Making the incision without cutting through the edges. The incision marks where the lid will lift off. Pressing too deep cuts through the rim, which stops the case from rising evenly and leaves it weak or misshapen.
“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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