Why it works: Beef and pepper are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 18,971 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓
Beef Pasties
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare the filling
Preheat the oven to 400°F (200°C).
Mix the cooked beef scraps with Yorkshire Relish, salt, and pepper.
Assemble and bake
Roll out the pastry and cut into circles.
Place a spoonful of the beef mixture on one half of each circle.
Fold the pastry over and seal the edges.
Place the pasties on a baking sheet and bake for 20-25 minutes until golden.
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.
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Beef + peppertop 10% of all pairsSmell alikemoderateCooked together18,971 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
- Cooked beef scraps
- Provide the main filling, supplying savory meat flavor and bulk inside the pastry.
- Yorkshire relish
- Adds tangy, savory flavor that seasons the beef filling.
- Pastry
- Encloses the filling and browns in the oven to form a crisp, golden shell.
The step that matters
Seal the edges of the pasties. A tight seal keeps the juices and filling inside while baking. A weak seal can let filling leak out and burn on the baking sheet.
“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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