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Ham and Chicken Patties

A baked patty of minced ham and chicken wrapped in puff pastry and bread crusts, topped with beaten egg.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Lemon and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Ham and Chicken 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 the cases

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

  2. Line small patty pans with puff pastry.

  3. Place a crust of bread in each pan and cover with a lid of pastry.

  4. Brush the tops with beaten egg.

  5. Bake until delicately browned, about 15 minutes.

Make the filling

  1. In a saucepan, combine the minced ham and chicken with gravy, lemon rind, salt, cayenne, and lemon juice.

Fill and serve

  1. Once the patties are baked, cut off the tops, remove the bread, and fill with the meat mixture.

  2. Replace the lids and serve warm, garnished as desired.

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. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Bread + hamtop 7% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  3. Chicken + meattop 13% of all pairs
    Smell alikelow
    Cooked together2,449 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  4. Ham + meattop 13% of all pairs
    Smell alikemoderate
    Cooked together1,095 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  5. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

What each ingredient does

Chicken
Forms the main body of the filling, giving it substance and a tender, moist bite.
Ham
Adds savoury, salty flavour and a firmer texture to the minced filling.
Gravy
Moistens the minced meat so the filling stays juicy rather than dry.
Puff pastry
Bakes into flaky, layered pastry that encloses the filling and browns richly.
Egg
Brushed on top, it promotes even browning and a glossy finish on the pastry.

The step that matters

Bake until delicately browned. Underbaking leaves the puff pastry pale and doughy, while overbaking dries it and toughens the layers. Watching the colour keeps the flaky structure crisp.

“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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