What are good baking temperatures for small puff pastry products, such as patty shells?

Baking small puff pastry products, like patty shells, at temperatures between 375-400°F is optimal for achieving the desired texture and rise. This temperature range allows the water in the butter and dough to vaporize quickly, creating steam that causes the pastry to puff up significantly.

At temperatures lower than this range, the pastry may not rise adequately and could become soggy, as the steam released would not be sufficient to create the airy structure that characterizes puff pastry. Conversely, baking at temperatures that are too high can lead to excessive browning or burning of the outer layers before the inside is fully cooked. Hence, 375-400°F strikes the right balance, promoting an even bake that enhances both the flavor and the flaky, crisp texture of the finished product.