Lay it on the paste, sprinkle with flour, and fold over the edges.

Press it in somewhat with the rolling-pin, and roll out again.

Always roll _from_ you.

Do this again and again till the butter is all used, rolling up the paste after the last cake is in, and then putting it on the ice for an hour or more.

Have filling all ready, and let the paste be as nearly ice-cold as possible when it goes into the oven.