Meat Patties
Ingredients
Directions
The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Prepare
Mix the meat, breadcrumbs, stock, seasoning, and flavourings together; season well.
Roll out the pastry and cut into rounds larger than the patty tins.
Fill and bake
Put a spoonful of the mixture into each tin and wet the edges.
Place the tops on, brush with beaten egg, and cut a slit on top.
Bake in a hot oven at 400°F (200°C) for 20 to 25 minutes.
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
What each ingredient does
- Flaky pastry
- Forms a crisp, flaky casing that browns in the hot oven.
- Meat
- Provides the savoury filling that sets as the patties cook.
- Breadcrumbs
- Absorb juices from the meat, keeping the filling moist and binding it together.
- Stock
- Adds moisture to the filling so it stays juicy rather than dry.
The step that matters
Wetting the edges before placing the tops. Moistened edges help the pastry lids seal to the base, so the filling stays enclosed and does not leak out during baking.
“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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