Skip to main content
Main

Hot Pie

A savory pie with a stiff paste crust, filled with cooked meats or fowl and sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Meat and sauce are a kitchen classic. They rank in the top 22% of all ingredient pairs, and cooks put them together in 2,167 recipes. The science ↓

Hot Pie

Ingredients

Directions

Prepare the pie

  1. Prepare the bottom and sides of the pie with stiff paste.

  2. Use layered paste for the top.

  3. Arrange cooked and seasoned meats or fowl inside the pie.

  4. Alternatively, bake the crust alone and fill it just before serving.

Bake and fill

  1. If baking alone, line the inside with floured paper, cover with the top crust, and brush with egg yolk.

  2. Bake until golden, then remove the paper and fill with ragoût or fricassee.

  3. Add sauce and any additional accessories, cover with the top crust, and serve immediately.

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. Meat + saucetop 22% of all pairs
    Smell alikelow
    Cooked together2,167 recipes
  2. Meat + eggtop 22% of all pairs
    Smell alikemoderate
    Cooked together6,432 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Egg + saucetop 39% of all pairs
    Smell alikelow
    Cooked together10,895 recipes

Egg and sauce barely smell alike, yet cooks put them together in 10,895 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

Stiff paste
Forms a sturdy base and sides that hold the filling without collapsing.
Layered paste
Forms a flaky top crust that bakes light and separates into layers.
Egg yolk
Brushed on the crust, it promotes browning and a glossy golden finish.

The step that matters

Removing the floured paper after baking. The paper supports the crust while it bakes blind. If the crust is not fully set and golden before the paper is removed, it can soften or slump when filled.

“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.

You might also like

Meat CroquettesMeat Croquettes52 recipesMeatballsMeatballs37 recipesMince MeatMince Meat37 recipesMeat CakesMeat Cakes35 recipes