Patties, Tartlets, or Small Vols-au-vents

Ingredients

• light puff pastry
• shrimps, oysters, lobster, chicken, pheasant, or other patty meat
• white sauce
• fried crumbs (optional)
• whipped cream (for sweet dishes)
• preserve (for sweet dishes)
• boiled custard (for sweet dishes)

Directions

The book says “a moderately quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

1. Roll out the puff pastry to ½ inch thickness.

2. Use a larger round cutter to cut out the patties.

3. Dip the edge of a smaller cutter in hot water and press it halfway into the center of each patty.

4. Bake in a preheated oven at 400°F (200°C) for 10 to 12 minutes.

5. Remove from the oven and use a sharp knife to take out the small rounds from the tops.

6. Scoop out the crumb from the insides of the patties.

7. Fill the patties with your choice of meat prepared with white sauce.

8. Optionally, top with fried crumbs or replace the tops.

9. For sweet versions, glaze the pastry and fill with whipped cream, preserve, or boiled custard.

10. If using boiled custard, return to a gentle oven until set.