• Short crust or rich short crust, flaky or rough puff pastry using 4 oz. flour, etc.

Roll out pastry thinly, cut into rounds with fluted cutter (a little larger than patty tin to allow for depth of tin). Line the tins with the pastry and press in well with the fingers. About half-fill with jam and bake in a hot oven (425° F.,Gas 7).