Patty Shells
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 pastry
Roll out the puff pastry to ¼ inch thick.
Stamp into circles and cut the center from each, reserving three rings for each patty.
Chill the pastry and scraps for 15 minutes.
Roll the scraps into a thin sheet and cut into circles, allowing one for every three rings.
Brush each circle and ring near the outer edge with slightly beaten egg white.
Set three rings on each circle and chill for 1 hour.
Bake
Place in a pan lined with parchment paper and bake at 400°F (200°C) until pale brown, about 20 minutes.
If they do not rise evenly, turn them occasionally with care.
Bake the small circles from the centers separately for garnish.
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
- Its layers of fat and dough puff apart in the oven, forming the light, flaky shell.
- Egg white
- Brushed on the edges, it glues the rings to the base and browns to a glossy finish.
The step that matters
Chilling the stacked pastry before baking. Cold pastry keeps its butter layers intact until the oven heat turns the water to steam. If the pastry warms up, the layers melt together and the shells rise unevenly or lose height.
“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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