Small Patty Shells Bouchees
|Egg||1 , lightly beaten|
|Cold water||1 Tablespoon, lightly beaten with egg|
Make pastry as directed and roll half to a thickness of 1/4" on a lightly floured board.
Cut into rounds with an unfloured 2 1/2" cookie cutter (wipe cutter with a dry cloth before each cut and, to make shells rise evenly in baking, press cutter straight down through pastry).
Arrange 1/2 of the rounds on a baking sheet brushed with cold water, spacing 1" apart.
Cut centers from 1/3 of remaining rounds with a 1 3/4" round cutter.
Brush tops of rings with cold water and place, tops down, on rounds.
Pinch seams lightly to seal and brush rings with cold water.
Press the 1 3/4" cutter into remaining rounds, just enough to mark with a circle, not to cut clear through.
Top each shell with a marked round, marked side up, and pinch seams as before.
Brush tops with glaze but do not let glaze run down sides of shells or they will not rise evenly.
Roll and cut remaining pastry the same way (also any scraps).
Chill shells 1/2 hour.
Meanwhile, preheat oven to 450° F.
Bake shells on center oven rack 10 minutes, reduce heat to 350° F. and bake 15-20 minutes longer until golden brown and crisp.
With a sharp, pointed knife, lift off marked circle tops from patties and save to use as "lids." With a fork, scoop out and discard soft insides of shells.
Return shells to oven for 3-5 minutes to dry out.
Patty shells are now ready to be filled with hot creamed mixtures.
Cool on wire racks before filling with cold fillings.