Make puff paste as directed. After it has been rolled four times, put it on ice to harden. When hard, roll again twice. The last time leave the paste about an inch thick. Put in the ice chest to get very firm; then put on the board, and gently roll it down to three-quarters of an inch in thickness. Great care must be taken to have every part equally thick. Cut out pieces with a round tin cutter three and a half inches in diameter, and place in the pans. Take another cutter two and a half inches in diameter, dip it in hot water, place in the centre of the patty, and cut about two-thirds through. In doing this, do not press down directly, but use a rotary motion. These centre pieces, which are to form the covers, easily separate from the rest when baked. Place in a very hot oven. When they have been baking ten minutes close the drafts, to reduce the heat; bake twenty minutes longer. Take from the oven, remove the centre pieces, and, with a teaspoon, dig out the uncooked paste. Fill with prepared fish or meat, put on the covers, and serve. Or, if more convenient to bake them early in the day, or, indeed, the previous day, put them in the oven twelve minutes before serving, and they will be nearly as nice as if fresh baked. The quantities given will make eighteen patties.