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Oyster Patties

A pastry dish with oysters baked in puff pastry, seasoned with pepper and sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Oyster and butter match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and 8,175 recipes mention both. Both carry 2,6-nonadienal, which smells cucumber, green. The science ↓

Oyster Patties

Ingredients

Directions

Prepare the pastry

  1. Line small, deep tins with puff pastry.

  2. Bake until golden.

  3. Let the pastry cool.

Fill and bake

  1. Place 3 to 4 oysters in each tin.

  2. Season with pepper, coarse sea salt, and a little butter.

  3. Bake for about 10 minutes.

  4. Mix equal parts water and butter.

  5. Pour over each patty when serving.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Oyster + buttertop 5% of all pairs
    Aroma overlapstrong
    Mentioned together8,175 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  2. Pepper + buttertop 11% of all pairs
    Aroma overlapstrong
    Mentioned together85,512 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Oyster + peppertop 12% of all pairs
    Aroma overlapmoderate
    Mentioned together7,651 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Puff pastry
Forms the crisp, flaky shell that holds the filling.
Oysters
Provide the main filling and the briny, savoury flavour of the patty.
Butter
Adds richness and helps the seasoning coat the filling while it bakes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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