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The New Zealand Railways Magazine, Volume 15, Issue 1 (April 1, 1940)

Patty Shells

Patty Shells.

After puff pastry has been thoroughly chilled roll out to 1/4 inch thickness and cut with round biscuit cutter. Cut centres from half of pieces with small cutter. Moisten edges of rounds with cold water. Bake in hot oven for 25 minutes or until golden brown.

Note: Shells may be kept in closed tin and reheated when ready to serve.