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Meat Pastry

A pastry filled with seasoned cold meat and a fried mushroom or tomato, then fried until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Pepper and mushroom are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 13,580 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Meat Pastry

Ingredients

Directions

Prepare

  1. Season the cold meat slices with pepper and salt.

  2. Roll each slice around a fried mushroom or a slice of tomato.

  3. Enclose each roll in puff pastry.

Fry and serve

  1. Fry in clarified fat until the pastry is light golden.

  2. Drain and serve hot.

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 their aromas overlap, and how often cooks already put them together.

  1. Pepper + mushroomtop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

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

  2. Meat + mushroomtop 15% of all pairs
    Smell alikemoderate
    Cooked together1,423 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  3. Meat + peppertop 19% of all pairs
    Smell alikelow
    Cooked together8,777 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Thin slices of cold meat
Forms the wrapper and main filling that is seasoned and rolled around the filling.
Puff pastry
Encloses the filling and, when fried, becomes crisp, light and golden.
Mushrooms
Adds moist, savoury filling inside the meat roll.
Clarified fat
Conducts heat for frying, browning the pastry evenly and adding richness.

The step that matters

Fry in clarified fat until the pastry is light golden. Frying at a steady heat lets the pastry crisp and brown on the outside while the filling heats through. Too hot and the pastry browns before the filling warms; too cool and the pastry absorbs fat and turns greasy.

“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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