Patty, called petit pate (peh-tee pa-tay) in France, is a small round pastry case, usually baked in a patty tin, filled with a savoury filling. It may be either open or closed. Patties are most often made with flaky or PUFF PASTRY, and may be filled with game, poultry, sausage meat, or shellfish, often with the addition of vegetables. In closed patties the filling is uncooked. In open patties the cooked filling is put in after the pastry case has been baked.