The 1901 Cookbook Archive
No. 306 — Round Puff-Pastry Pies
English editorial translation of Molokhovets recipe No. 306 from the 1901 Russian cookbook, with historical measures, method and source.
For this shape, do not roll the pastry quite as thin as for the other forms. Cut out fifteen rounds with a sharp pastry cutter. In the middle of each, cut a smaller circle to half the thickness of the dough.
Brush with egg and immediately bake in a hot oven. When ready, lift out the pre-cut inner circle with a knife, fill the hollow and replace the circle as a lid. Serve.
These pies take only half the filling quantity assigned to other forms, because their hollow space is smaller. They may also be served as sweets, with a few raspberries from jam placed in the opening.
Original source: Read Russian recipe No. 306. Historical quantities and terminology from the 1901 book are retained; see the measurements guide. Period food handling and storage directions do not supersede modern safety standards.