PUFF PASTE
Wash
1 cup butter, shape in circular piece, reserve 1 tablespoon, and put remainder in pan between two pans of ice.
Work the reserved butter into
1 ½ cups bread flour, mix to a dough with
⅝ cup ice water, knead 5 minutes, cover and let stand 5 minutes.
Pat and roll ¼ inch thick, keeping corners square. Place butter in center of one side of pastry, fold other side over butter, fold one end over butter, other end under butter, pressing edges together. Turn ¼ way round, pat, lift, roll ¼ inch thick, fold in 3 layers and turn. Repeat 4 times, chilling between pans of ice when necessary, and folding the last time in 4 layers. Chill, roll out, shape, chill again and bake in hot oven, reducing heat after pastry has risen.
PATTY CASES
After puff paste has been rolled 5 times and chilled, roll to ½ inch thickness, shape with patty cutter, cut halfway through with a small cutter, chill again, and bake in oven at 550 degrees F. at first, reducing heat after 5 or 8 minutes to 425 degrees F., and turning often that patties may rise evenly.