Skip to main content
Main

Potato Pastry

A boiled pastry made from mashed potatoes and flour, filled with blackberries and served with a rich sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Potato and flour are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 5,355 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Potato Pastry

Ingredients

Directions

Prepare the dough

  1. Cook the potatoes until tender, then thoroughly mash them while warm.

  2. Mix the mashed potatoes with the flour and a pinch of salt.

  3. Roll the mixture out into rounds.

Fill and cook

  1. Fill each round with blackberries.

  2. Drop the filled rounds into boiling water and cook for 30 minutes.

Serve

  1. Serve with a rich sauce.

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. Potato + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together5,355 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + saucetop 18% of all pairs
    Smell alikemoderate
    Cooked together8,078 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Potato + saucetop 25% of all pairs
    Smell alikelow
    Cooked together1,073 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Potatoes
Provide starch and body, so the dough is soft yet holds its shape when rolled.
All-purpose flour
Adds structure by binding with the potato starch so the dough holds the filling.
Blackberries
Supply moisture and tart sweetness that contrast with the mild potato dough.

The step that matters

Drop the filled rounds into boiling water and cook for 30 minutes. The dough must be sealed around the filling before it goes in, or the blackberry juice can leak and turn the water purple. A gentle, steady boil cooks the starch through without tearing the dumplings apart.

Swap the potato

How well each one fits the dish's main ingredients (flour, sauce):

  1. Shallotfits better
  2. Arrowrootfits better
  3. Horseradishfits better
  4. Potatothe original

Fit is the average pairing score against flour, sauce. Candidates are from the same food group and used in at least 100 recipes.

“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.

You might also like

Potato CroquettesPotato Croquettes255 recipesPotato RollsPotato Rolls78 recipesPotato ChipsPotato Chips53 recipesSweet Potato CroquettesSweet Potato Croquettes53 recipes