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  Puff pastry 1 Pound
  Beaten egg 1 (for glazing)

Roll out pastry to 1/4 in. thickness.
Heat a 2 in. cutter in boiling water, cut four circles.
Re-heat cutter as it cools.
Using 1 in. cutter, also heated, cut a small round from centre of each alternate circle, thus making rings.
With back of small knife, mark centre of each whole circle with criss-cross pattern.
Brush pattern only, with beaten egg.
Brush outer rims with water.
Carefully place rings into position on top of circles with patterned base.
Do not stretch pastry.
Press edges firmly without squashing.
Again using back of small knife, mark the ring of pastry in pattern, brush with egg.
Place well apart on baking tin which has been sprinkled with cold water.
Bake in hot oven, Mark 7, 425°F., 5 minutes, cover with brown paper to prevent tops burning, reduce heat to moderately hot, Mark 5, 370°F., cook further 5 minutes.
The criss cross part of base will rise through centre ring.
When pastry cools, carefully cut out this part with a sharp knife, and use as a lid on filled bouchees.
Fill with desired filling just before serving, heat in a moderate oven until filling is piping hot.
Finely chopped chicken, drained flaked salmon, oysters, chopped prawns, lobster or crab, finely chopped mushrooms, or drained chopped asparagus, can all be folded into a well-seasoned white sauce, and used as a filling.

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Bouchees Recipe