Check out our Bread bookshelf and save 25% on ckbk membership for Real Bread Week 🍞🥖
Advertisement
Isabella Beeton
Rate this recipe
8–10
Easy
By Isabella Beeton
Published 1861
Roll the pastry out to about ⅛ in. thickness. Cut half of it into rounds of about 2½ in. diameter and reserve these for lids. (Use a plain cutter for flaky, rough puff or puff pastry.) Cut the remaining pastry
Already a member? Log in
Monthly plan
Annual plan
No reviews for this recipe
No reviews for this recipe