Pastry Bouchées

Preparation info

    • Difficulty

      Easy

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About

Method

Make puff pastry or use a frozen puff paste; roll out, and cut rounds or ovals 1½ to 2 inches in diameter. Bake in a fairly hot oven (425°-M6) and fill with a purée or savoury mixture.