Name: Chicken-Fat Puff Pastry
Yield: Makes about 2 pounds puff pastry (enough for six 2-cup pies plus some leftover)
Ingredients: 3 1/2 cups (or more) all purpose flour; 1 teaspoon salt; 1 1/2 cups (3 sticks) chilled unsalted butter, cut into 3/4-inch cubes; 1/4 cup frozen chicken fat reserved from roast chicken (see pot pie recipe) or purchased frozen chicken fat, cut into 1/2-inch cubes; 1/3 cup (or more) ice water; 1 egg yolk, beaten to blend with; 1 teaspoon water (for glaze)

Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Chicken-Fat Puff Pastry

Makes about 2 pounds puff pastry (enough for six 2-cup pies plus some leftover)

Ingredients

3 1/2 cups (or more) all purpose flour
1 teaspoon salt
1 1/2 cups (3 sticks) chilled unsalted butter, cut into 3/4-inch cubes
1/4 cup frozen chicken fat reserved from roast chicken (see pot pie recipe) or purchased frozen chicken fat, cut into 1/2-inch cubes
1/3 cup (or more) ice water
1 egg yolk, beaten to blend with
1 teaspoon water (for glaze)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

800Calories

50 gProtein

22 gFat

96 gCarbs

Counts 5 of 7 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 5 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Chicken	100g cooked	165
Butter	1 tbsp (14g)	102
Egg	1 large egg (50g)	78
Salt	1 tsp (6g)	0
Pie	not in our table	0
Water	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By epicurious. Recipe from Open Recipes.

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.

Flour + buttertop 12% of all pairs

Smell alikelow

Cooked together124,287 recipes

Shared aroma: isobutyraldehyde (malty, green).
Butter + chickentop 15% of all pairs

Smell alikemoderate

Cooked together13,902 recipes

Shared aroma: 2-furfurylthiol (coffee, roasted).
Flour + eggtop 15% of all pairs

Smell alikelow

Cooked together106,462 recipes

Shared aroma: isobutyraldehyde (malty, green).
Butter + eggtop 17% of all pairs

Smell alikemoderate

Cooked together118,967 recipes

Shared aroma: decanal (soap, orange peel).
Flour + chickentop 27% of all pairs

Smell alikelow

Cooked together10,559 recipes

Shared aroma: acetaldehyde (pungent, ethereal).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

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