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.
Give the pastry seven turns, wetting the last turn before folding.
Roll the pastry to about ¼ inch thick.
Cut the patties
Dip a 2-inch fluted circular cutter in hot water.
Cut out patties with the cutter.
Place the patties on a wetted baking sheet, about 2 inches apart.
Brush the tops with beaten egg, avoiding the edges.
Dip a 1½-inch plain circular cutter in hot water.
Make a slight incision in the center of each patty with the cutter.
Bake and finish
Bake in a preheated oven at 400°F (200°C) until lightly colored.
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 pastry
- Thin layers of dough and fat separate during baking, so steam lifts the pastry into a flaky, airy case.
- Egg
- Gives the tops a golden browning and a glossy finish when baked.
The step that matters
Brushing the tops with egg. Keep the egg off the edges. Egg glues the cut layers together at the rim, which blocks them from rising evenly and can make the case squat or lopsided.
“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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