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How to Prepare Patties

Roll out on a lightly floured table a half pound fueilletage to the thickness of a quarter inch; then with a round pastry (dentilated) cutter three inches in diameter cut out six pieces and turn them on a clean, cold, lightly wetted baking sheet, and with a plain round cutter of one and a half inches in diameter make an incision in the centre of each down to three-quarters of the height of the paste, being very careful not to cut through. With a hair pastry brush lightly wet the surface of each, and with the back of a fork make a few light lines in the centrepiece of each. Set in a brisk oven for fifteen minutes. Remove, carefully lift up the covers without breaking them and empty them with a fork. Place them on a plate, cover, and keep warm until required.