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Chicken Patties

Roll puff paste, made as directed under "Pastry," to the thickness of one-fourth of an inch and with a cooky cutter shape into circles about the size of a silver dollar. Remove centers from one-half these circles, using a much smaller cutter for the purpose. Brush the edges of the uncut circles and fit on to them the rings, forming a little wall and leaving a cavity in the center. Chill thoroughly before baking in a very hot oven. These shells may be prepared the day before and re-heated when needed. The small centers removed from the puff paste circles should also be baked and used as lids to the patties when finished. For the filling use equal quantities of button mushrooms and diced cold chicken (previously cooked) moistened with white sauce.