Small patty shells—deep shells of puff pastry baked and then filled with sweet or savory fillings—are called bouchées (mouthfuls). Very small hors d’oeuvre–sized patty shells are called petites bouchées, or “little mouthfuls.” Our favorite filling is Gruyère and Caramelized Onions. Other good savory fillings include Mushroom Ragout, Ratatouille Provençale, Melted Leeks, and Chicken or Turkey Salad. As for sweet fillings, we recommend Pastry Cream and fresh fruit, or Fruit Fool.

Prepare:

Divide the dough into thirds. Working with one piece at a time (keep the remainder refrigerated), roll the dough out to a 14 × 6 ½-inch rectangle. Using a 2-inch cutter, cut out 12 rounds. Arrange 6 rounds upside down on an ungreased or parchment paper– or silicone-lined baking sheet, about 2 inches apart. Using a 1-inch round cutter, cut out the centers of the remaining 6 rounds to make rings. (Save the centers for another use.) Turn the rings upside down and position them on top of the rounds on the baking sheet. Using the back of a table knife, press an indentation every ¼ inch around the outside edge of the rounds to flute them. With a fork, prick only the centers of the shells, not the rings. Cover and refrigerate while the oven preheats.

Preheat the oven to 425°F. Using a sharp knife, score a circle on the bottom piece of dough following the inside edge of the ring.

Bake until puffed and golden brown, about 20 minutes. As soon as the patty shells come from the oven, cut out the inner rounds that have puffed out from the center of each shell and set aside (you will use these as lids). Transfer to a rack to let cool.

Proceed as directed for Small Patty Shells, rolling each third of the dough into a 13 × 9-inch rectangle. Cut out the rounds using a 4-inch cutter, and use a 2-inch cutter to make the rings. Assemble and bake as directed.

Prepare as directed for Small Patty Shells, dividing the dough in half and rolling each half to a 10-inch square. Cut out 2 rounds using an 8-inch cutter, the removable bottom of an 8-inch tart pan, or an 8-inch cake pan, then cut out the center of one with a 6-inch cutter or pan. Assemble as directed. Bake at 425°F for 20 minutes, then reduce the heat to 350°F and continue baking until puffed and golden brown, about 20 minutes.