Small Puff Patties

Make a puff paste the same as for puff paste (No. 146), giving it six turns, roll out the paste to three-sixteenths of an inch in thickness, let it rest awhile, then from it cut about fifteen round pieces, using a smooth pastry cutter one and three-quarters to two inches in diameter; collect the parings together at once, roll them out with the rolling pin to one-eighth of an inch thick, and cut the same quantity of round pieces with the same cutter, turn them over on to a wet baking sheet in straight rows, a small distance apart, and lay on each one, a one to one and a quarter inch ball of veal Godiveau forcemeat, or one of fish, chicken, game, with or without chives. Moisten the paste around the garnishing, cover each one with the pieces that were cut first, pressing them down to make the two layers of paste adhere together all around the garnishing; flatten the paste with the back of a small one and a half inch pastry cutter, egg the tops using a soft brash, and cook these small patties in a well heated oven.