Empanadas De Horno

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. Cumin + oreganotop 1% of all pairs
   Smell alikestrong
   Cooked together983 recipes

   Shared aroma: estragole (anise, licorice).

2. Oregano + olivetop 5% of all pairs
   Smell alikestrong
   Cooked together3,443 recipes

   Shared aroma: 2-hexenal (green, leafy).

3. Cumin + olivetop 6% of all pairs
   Smell alikemoderate
   Cooked together4,853 recipes

   Shared aroma: eucalyptol (eucalyptus, herbal).

4. Onion + cumintop 6% of all pairs
   Smell alikemoderate
   Cooked together5,498 recipes

   Shared aroma: coumarin (sweet, hay).

5. Onion + beeftop 7% of all pairs
   Smell alikemoderate
   Cooked together17,092 recipes

   Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

All-purpose flour

Forms the dough's structure, which holds the filling when the empanadas are folded and sealed.

Shortening

Adds fat that tenderises the dough and keeps it flaky as it bakes.

Baking powder

Releases gas during baking so the dough rises and becomes lighter.

Egg yolks

Add richness and fat, helping the dough brown and bind together.

Ground beef

Provides the savoury, meaty body of the filling.

Onions

Soften and sweeten as they cook, adding moisture and flavour to the filling.

The step that matters

Swap the onion

How well each one fits the dish's main ingredients (flour, egg, milk, cumin, oregano, beef, olive):

1. Tomatofits better
2. Capsicumfits better
3. Eggplantfits better
4. Onionthe original

Fit is the average pairing score against flour, egg, milk, cumin, oregano, beef, olive. Candidates are from the same food group and used in at least 100 recipes.