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Podovies, or Beef Patties

Beef patties made from shredded roast beef, onion or shallot, and puff pastry, fried until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Beef and onion are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 17,092 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Podovies, or Beef Patties

Oven, in the book's wordsA brisk oven

Ingredients

Directions

Prepare the filling

  1. Finely shred the roast beef and fat, then season with pepper, salt, and chopped onion or shallot.

Assemble the patties

  1. Roll out the puff pastry very thin and lay spoonfuls of the beef mixture an inch apart.

  2. Moisten the dough around the meat with a little water, then cover with another piece of pastry.

  3. Press the edges together and cut out rounds with a cutter.

  4. Pinch the edges to seal.

Fry and serve

  1. Fry the patties in hot fat until golden brown, about 10 minutes.

  2. Drain on blotting paper and serve piled high on a dish.

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. Beef + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Pepper + oniontop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 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

Roast beef
Provides the savoury meaty filling that forms the body of each patty.
Puff pastry
Its layers puff and crisp in hot fat, forming a light, flaky casing around the filling.
Fat
Adds richness and moisture to the filling so it does not dry out when cooked.
Onion or shallot
Adds aroma and savoury flavour to the beef filling.

The step that matters

Seal the edges before frying. If the pastry edges are not pressed and pinched tightly, the filling can leak out and the patties can open in hot fat. Moistening the dough with a little water helps the two pieces stick together.

Swap the onion

How well each one fits the dish's main ingredients (beef, pepper):

  1. Capsicumfits better
  2. Tomatofits better
  3. Carrotfits about as well
  4. Onionthe original

Fit is the average pairing score against beef, pepper. Candidates are from the same food group and used in at least 100 recipes.

“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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