Make shortcrust pastry; roll dough out thinly and stamp out rounds with a cutter. Butter small round tins deeper in shape than those used for tartlets, and line them with the pastry. Prick the pastry at the bottom and line each pastry round with waxed paper or foil; fill them with rice or beans, and bake “blind” in a moderately hot oven (400°-M5) until pastry is golden brown. Remove the paper and rice, and fill with a purée or savoury mixture.