Roll the paste about a third of an inch thick, and cut out with a round or oval cutter about two inches in diameter. Take a cutter half an inch smaller, and press it into the piece already cut out, so as to sink half-way through the crust: this to mark out the top piece. Lay on tins, and bake to a delicate brown. They should treble in thickness by rising, and require from twenty minutes to half an hour to bake. When done, the marked-out top can easily be removed. Take out the soft inside, and fill with sweetmeats for dessert, or with minced chicken or oysters.