Divide the pasty in half. Wrap one, snugly in plastic wrap and refrigerate it. Roll out the pastry to 1/8" (3mm) dusting the work surface and pin generously so no sticking occurs. Using a 3" (7.6cm) circular pastry cutter like the one in this set
or a metal lid from a large ball jar, cut out as many discs as possible, collect the scraps, reroll and cut out a few more disks. You should be able to get 14 disks from each piece of pastry. Lay the cutouts on a sheet pan, cover with plastic wrap and place in fridge. Roll out and cut the second piece of pastry just like the first. If the pastry starts sticking at anytime, pop it in the freezer for five minutes.