Pâtés ordinaires (Plain Little Pies)

Ingredients

• feuilletage
• hachis

Instructions

1. Proceed as for Petits Pâtés à la Bourgeoise.
2. Cut two sheets of feuilletage with a plain round cutter 7 centimetres in diameter, keeping the bottom sheet a little thinner than the top one.
3. Fill at will with ordinary fine hachis or with godiveau.