There are much more elaborate rules; but this insures handsome paste.

Make a plainer one for the bottom crusts.

Cover puff paste with a damp cloth, and it may be kept on the ice a day or two before baking.
PATTIES FROM PUFF PASTE.
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.