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Pork Crepinettes

Pork crepinettes are potato pastry turnovers filled with tomato or onion and pork, then breaded and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Potato and tomato match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 2,798 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Pork Crepinettes

Ingredients

Directions

Prepare

  1. Mix mashed potatoes with flour to form a dough, then cut into small rounds.

  2. Cut half as many tomato or onion slices and half as many pork slices as needed.

Assemble

  1. On half the potato rounds, place a slice of tomato or onion, season with salt, pepper, and mustard or chutney, then add a slice of pork and another slice of vegetable seasoned the same way.

  2. Cover with the remaining potato rounds and press the edges together firmly.

Coat and fry

  1. Dip the assembled crepinettes in beaten egg and coat with bread crumbs.

  2. Fry in hot fat until golden brown.

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. Potato + tomatotop 5% of all pairs
    Smell alikestrong
    Cooked together2,798 recipes

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

  2. Potato + porktop 5% of all pairs
    Smell alikemoderate
    Cooked together2,668 recipes

    Shared aroma: sotolon (curry, maple).

  3. Potato + mustardtop 7% of all pairs
    Smell alikemoderate
    Cooked together1,340 recipes

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

  4. Tomato + peppertop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

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

  5. Pepper + mustardtop 9% of all pairs
    Smell alikemoderate
    Cooked together15,430 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

Mashed potatoes
Form the outer dough that encloses the filling and gives a soft, tender body.
Flour
Binds the mashed potatoes into a workable dough that holds its shape when pressed.
Pork slices
Provide the meaty filling that cooks through inside the potato casing.
Egg
Acts as a glue so the bread crumbs adhere to the outside.
Bread crumbs
Form a crisp coating that browns during frying.

The step that matters

Press the edges together firmly. Sealing the potato dough tightly keeps the filling enclosed; loose edges can open and let filling escape or fall apart in hot fat.

Swap the mustard

How well each one fits the dish's main ingredients (potato, flour, tomato, pork, pepper, egg, bread):

  1. Capsicumfits better
  2. Asparagusfits better
  3. Spinachfits better
  4. Mustardthe original

Fit is the average pairing score against potato, flour, tomato, pork, pepper, egg, bread. 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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