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Mutton Pie

A savory pie filled with mutton, encased in a buttered flour crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Mutton Pie

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

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

  2. Butter a pie dish and roll out half of the flour into a thin layer to line the dish.

  3. Evenly layer the trimmed mutton in the dish.

  4. Sprinkle the mutton with salt and pepper to taste.

  5. Pour cold water into the dish until it's an inch from the top.

Assemble and bake

  1. Roll out the remaining flour into a cover about ½ inch thick, sized to fit the dish.

  2. Wet the edges of the pastry with cold water or egg white and seal securely.

  3. Trim excess pastry close to the rim and cut a small slit in the center.

  4. Bake the pie for 1 hour and 15 minutes.

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. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Mutton + peppertop 16% of all pairs
    Smell alikelow
    Cooked together5,442 recipes

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

  3. Mutton + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together3,781 recipes

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

  4. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

Flour and butter 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

All-purpose flour
Forms the pastry that lines the dish and covers the pie, giving structure.
Mutton
Provides the rich, savory meat filling that cooks slowly in the pie.
Butter
Greases the dish and adds fat that enriches the flavor and texture of the pastry.
Cold water
Keeps the filling moist and helps bind the pastry edges when sealing.

The step that matters

Sealing the pastry. Wetting the edges and pressing them firmly closes the pie so steam and juices build inside rather than leaking out. A tight seal keeps the filling moist and the crust intact during baking.

“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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