Small Vol-au-Vent Crust in Two Pieces

Roll out with the rolling pin on a floured table, one pound of six-turn puff paste (No. 146), one quarter of an inch to three-eighths in thickness, let it rest for fifteen minutes, then cut from its surface six channeled or plain round pieces three and a half inches in diameter; as soon as this is done, remove the centers with a smooth pastry cutter two and a half inches in diameter; as soon as this is done, remove the centers with a smooth pastry cutter two and a half inches in diameter; dipping it each time into hot water so as to make a clean cut, but it must be wiped dry before using. Cut up the clippings of paste, roll them to an eighth of an inch thick, and from this piece cut six round channeled or plain round under crusts three and a half inches in diameter, range these at regular distance on a wet baking sheet, moisten the edges of the paste with a brush, and lay on top of each one, one of the prepared rings, taking them up delicately so as not to break them, and press lightly on them to fasten the edges together; egg the surfaces of the rings, and let them rest for ten minutes, then push the baking sheet into a well heated, but moderate oven to bake from twenty to twenty-five minutes; after removing, detach them from the tin, press the center of the paste down with the finger, and keep them warm for garnishing. Small vol-au-vent may be prepared the same way making them of one piece only.