Take some rough puff paste; roll it a third of an inch thick, not less; have a medium-sized biscuit cutter and . one quite small, about the size of a silver dollar; cut out three times as many rounds with the large cutter as you want patties - eighteen if you want six; pile them three together, wetting the two under ones slightly to make them adhere. You have now six patties rather over an inch thick; take the small cutter, dip it in flour, shake off any that may cling, and press it on each patty, cutting only half way through. Take the patties up on a cake turner, and slip them on to a baking tin; brush each one over with yolk of egg beaten with a table-spoonful of water; set them in a hot oven to bake. If you have had your paste cold, and handled it lightly and quickly, these will rise to three inches in height. They require fifteen minutes to bake. When they are pale brown all over, take them out; let them stand one minute; then take off the small piece in the centre - it will have risen perhaps out of its place - if not, with a sharp-pointed knife lift it out; then take a small spoon and dig out the soft paste inside, leaving only a crust about half an inch thick, but be very careful there are no holes in the walls or sides; replace the tops and they are ready to fill with either of the following three mixtures, or any other you may choose :