Can this be accomplished with fewer steps?
Is there a specific reason to create a center disc and outer ring of pastry dough? Why can't it be a single cutout, with the 4" diameter center docked? If there's a reason for a separation between the center and the outer ring, couldn't it be one cutout and then a 4" cutter used to separate the two, leaving the center in place? My inclination in either of those scenarios would be to use the 4" cutter as a guide for the docking, to maintain a consistent end product. I'm not second-guessing or being critical of your process, just asking out of curiosity.
Recipe question for: Porcini Mushroom & Ricotta Quiches
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Basically you cut a square with slits the width of the desired wall that don't go all the way around. It's easier to refer to someone else's well photographed procedure:
rather than write a wall of text describing the process.
(Ignore the ingredients and recipe, just look at the puff pastry dough manipulation.)
As you can see, there is very little waste and this takes almost no time.
Thanks for the prompt reply and clarification. I'm looking forward to putting some of these together, some exactly as described and some with a poached egg on top.