Name: Cheese Pastry, Ramequins of
Ingredients: puff pastry; grated cheese; 1 egg (beaten)

Why it works: Cheese and egg are a kitchen classic. They rank in the top 28% of all ingredient pairs, and cooks put them together in 6,253 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Cheese Pastry, Ramequins of

Oven, in the book's wordsA quick oven

Ingredients

puff pastry
grated cheese
1 egg (beaten)

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 the pastry

Roll out the puff pastry lightly.
Sprinkle grated cheese evenly over the pastry.
Fold the pastry in thirds, sprinkling cheese on each fold.
Cut out shapes with a pastry cutter.

Bake and serve

Brush the shapes with the beaten egg.
Bake in a 400°F (200°C) oven for 10 minutes.
Serve hot.

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.

Cheese + eggtop 28% of all pairs

Smell alikemoderate

Cooked together6,253 recipes

Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Puff pastry: Its layers of fat and dough puff apart in the oven, giving a flaky texture.
Grated cheese: Melts and browns during baking, adding savoury flavour and richness.
Egg: Brushed on as a glaze, it promotes even browning and a glossy finish.

“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.