For Pies, Tarts, Tartlets, Bouchées, Vol-au-Vents, Patties, etc.
Sift the flour and salt and rub in about
Roll out into a long strip 3 times the original length but the original width. Fold the bottom ⅓ up and the top ⅓ down, half turn the pastry so that the folded edges are on the right and left. Roll and fold again and lay aside in a cool place for 15 min. Repeat this process until the pastry has been rolled out 6 times. The rolling should be done as evenly as possible and the pastry kept in a long narrow shape which, when folded, forms a square. Roll out as required and leave in a cool place before cooking.
Bake in a very hot oven (450° F., Gas 8)—the oven door should not be opened until the pastry has risen and become partially baked, as a current of cold air may cause the pastry to collapse.
To Make a Vol-au-Vent Case: Roll out the puff pastry to about ¾ in. thickness, and, with a cutter previously dipped in flour, cut into a round or oval shape as desired. Place on a baking-sheet, brush over the top of the pastry with beaten egg. With a smaller, floured cutter cut an inner ring, cutting the pastry to about ½ its depth. Bake in a very hot oven (450° F., Gas 8). When baked, remove the lid and scoop out the soft inside.
To Make Patty Cases: Roll out the puff or flaky pastry to a thickness of ⅛ in. and cut into rounds with a
To Make Horn or Cornet Cases: Roll out pastry thinly, then cut into strips ½ in. wide and 12–14 in. long. Moisten strips with water and wind round comet mould from the point upwards with moist surface on outside. Finish final overlap on underside of tin and trim neatly. Brush with milk and bake in the middle of a very hot oven (450° F., Gas 8).