1204 Pâtés à la Bourgeoise

Small

Method

Roll out a sheet of puff paste 6–7 mm (⅕–¼ in) thick and cut as many rounds as required with a 6 cm ( in) round cutter. Use the trimmings to roll out a sheet thinner than the previous one and cut out a similar number of the round pieces of the same size.

Place these thin rounds on a damp baking tray, moisten the edges of the rounds and place a small ball of finely chopped cooked minced meat mixed with chopped raw mushrooms and parsley in the centre of each. Cover with the other pieces of paste, seal together by pressing with the back of a 5 cm (2 in) round pastry cutter, eggwash and bake in a hot oven for 13–15 minutes.

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