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Chicken Pates

A puff pastry pastry filled with minced chicken, baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Chicken Pates

Why it works: Chicken and egg are a kitchen classic. They rank in the top 30% of all ingredient pairs, and cooks put them together in 8,991 recipes. Both carry (e,e)-2,4-decadienal, which smells fatty, deep fried. The science ↓

Chicken Pates

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Shape the pastry

  1. Roll out the puff pastry to about ¼ inch thick.

  2. Cut the pastry into pretty shapes using a cutter.

Fill and glaze

  1. Place a spoonful of minced chicken in the center of each shape.

  2. Cut another piece of pastry the same size and shape and place it over the filling.

  3. Brush the top with egg white.

Bake

  1. Bake in a 400°F (200°C) oven for about 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.

Photo for illustrative purposes only · Contact us to use it

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. Chicken + eggtop 30% of all pairs
    Smell alikemoderate
    Cooked together8,991 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

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, layered casing that puffs and crisps as it bakes.
Minced chicken
Makes up the savory filling and sets firm as it cooks.
Egg white
Gives the top a glossy, golden finish as it sets in the oven.

“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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