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Cheese Patties

Cheese patties are baked cheese and egg mixture in puff pastry.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Cheese Patties

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Preheat the oven to 400°F (200°C).

Make the filling

  1. In a saucepan, rub together the butter and flour.

  2. Stir in the milk and heat until it boils.

  3. Remove from heat and stir in the egg yolks one by one.

  4. Add the grated cheese and then fold in the beaten egg whites and seasonings.

Bake and serve

  1. Line pastry pans with the puff pastry.

  2. Pour the mixture into the lined pans and bake until golden.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Milk + cheesetop 10% of all pairs
    Smell alikemoderate
    Cooked together4,426 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour 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

What each ingredient does

Butter
Adds richness and flavour to the base and helps the flour blend smoothly with the milk.
Flour
Its starch thickens the milk into a smooth sauce that holds the filling together.
Milk
Forms the liquid base that the flour thickens and that keeps the filling moist.
Eggs
Yolks enrich and set the filling, while beaten whites add lift and a lighter texture.
Cheese
Adds savoury flavour and fat, and melts into the filling as it bakes.

The step that matters

Fold in the beaten egg whites. Folding gently keeps the air trapped in the whites, which gives the filling lift. Stirring hard deflates the foam and leaves the patties dense.

“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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