Patty Cases Recipe ingredients

To prepare this Patty Cases Recipe, first chill Puff Paste in refrigerator until stiff, roll 1/2 inch thick, shape with patty cutter dipped in boiling water, cut half way through the center with a small cutter, chill again in refrigerator and place on baking sheet. Bake in oven 550 degrees F. at first, reducing heat after 5 to 8 minutes to 425 degrees F., and turning often that patties may rise evenly. Remove small top carefully, then remove and discard soft center. Fill with any Creamed chicken or other Creamed meat or Creamed Shellfish and serve garnished with Parsley; or fill with Jam and top with Frozen whipped cream.

Puff Paste Recipe

Wash 1 cup butter in ice water or cold running water, alternately squeezing it and dropping it into the water until butter is waxy and free from buttermilk. Put shape in circular piece, reserve 1 tablespoon butter and put remainder in pan under chilling unit of the refrigerator. Work the 1 tablespoon butter into 1-1/2 cups bread flour, mix to a dough with 3/8 cup ice water, using a knife, remove to cloth or board, knead 5 minutes, cover and let stand 5 minutes. Pat and roll 1/4 inch thick, keeping corners square. Place butter in center of one side of pastry, fold other side over butter, pressing edges closely together. Fold one end over butter, other end under butter pressing edges together. Turn 1/4 way round, pat with rolling pin, lift to prevent sticking, roll 1/4 inch thick, fold in three layers and turn. Repeat 4 times, chilling when necessary and folding the last time in four layers. Shape as desired, chill again, until stiff, but not in chilling unit, bake in a hot oven or at 500 degrees F. unti it begins to brown, then finish baking at 350 degrees F. and remove to wire cake cooler.