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Chicken Puffs

Chicken puffs are pastry squares filled with a seasoned chicken and ham mixture cooked in white sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Chicken Puffs

Ingredients

Directions

Make the filling

  1. Combine chicken, ham, anchovy, parsley, shallot, lemon peel, pepper, salt, cayenne, and mace in a pan.

  2. Cook the mixture in white sauce over low heat for a few minutes.

Fill and fry

  1. Cut puff pastry into squares and place a spoonful of the mixture on each square.

  2. Fold the pastry over the filling and seal the edges.

  3. Fry the puffs in boiling lard until golden brown.

  4. Serve hot or cold.

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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Parsley + shallottop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

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

  3. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

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

  5. Shallot + lemontop 6% of all pairs
    Smell alikestrong
    Cooked together2,523 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

What each ingredient does

Puff pastry
Forms the flaky, crisp shell that puffs and browns when fried.
White sauce
Binds the chopped meats and parsley into a moist, spoonable filling.
Cooked chicken breast
Provides the main body and mild savory flavor of the filling.
Ham
Adds salty, smoky depth to the filling.
Anchovy
Contributes a deep savory note that rounds out the filling.

The step that matters

Seal the edges of the pastry. If the edges are not sealed firmly, the filling can leak into the hot lard, causing spattering and uneven puffs. A tight seal keeps the filling enclosed while the pastry expands and browns.

Swap the mace

How well each one fits the dish's main ingredients (chicken, ham, anchovy, parsley, shallot, lemon, pepper):

  1. Thymefits better
  2. Capersfits better
  3. Tarragonfits better
  4. Macethe original

Fit is the average pairing score against chicken, ham, anchovy, parsley, shallot, lemon, 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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