Sharp tile are required for the individual patés, a ring of 7,5 CM's outside diameter and 4 inner diameter, a round pasta cutter from 7,5 cm. in diameter and another of 5 cm.
Let dough thaw 30-60 minutes. Extend it up to a size of 16 x 24 cm and cut it 6 hoops. Knead the remaining dough, extend to a good thin thickness and cut 6 singles from 7,5 cm in diameter and others 6 of 5 cm.
Brush rings only on one side with beaten egg yolk and put them face greased on the singles of the same size. Also spread top with egg yolk, careful not to let anything by the edges. Pour in cold water a baking tray and put up the exquisite.
Brush with egg yolk the small cakes and put them on the rack next to the volvanes. Form small rolls of aluminum foil and insert them into the openings of the exquisite so that they rise up rights and do not lean to one side.
Leave the cakes 15 minutes. Heat oven to 230 degrees. Cook the patés 10-15 height-minute average and fill them with fine ragout.
By cooking easy
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