Skip to main content
Main

Chicken Patties

Chicken patties made with minced chicken, milk, corn starch, butter, pepper, salt, and puff pastry, baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓
Chicken Patties

Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Chicken Patties

Oven, in the book's wordsA hot oven

Ingredients

Directions

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

Prepare

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

Make the filling

  1. Make a white sauce by heating milk and thickening it with corn starch.

  2. Stir in minced chicken, butter, pepper, and salt.

Bake and fill

  1. Line small patty pans with puff pastry and bake until golden.

  2. Fill the baked pastry with the chicken mixture.

  3. Return to the oven for a few minutes to 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.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Milk + corntop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  3. Corn + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together5,324 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Chicken + corntop 11% of all pairs
    Smell alikemoderate
    Cooked together1,666 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  5. Chicken + milktop 13% of all pairs
    Smell alikemoderate
    Cooked together4,389 recipes

    Shared aroma: 1-hexanal (fruit).

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

What each ingredient does

Cold chicken
Provides the main protein and body of the filling.
Milk
Forms the base of the white sauce that gives the filling its creamy texture.
Corn starch
Thickens the milk into a sauce by swelling as it heats.
Butter
Adds fat and richness to the filling and sauce.
Puff pastry
Forms the flaky, layered case that holds the filling.

The step that matters

Thickening the white sauce. Corn starch must be heated in liquid to swell and thicken; if the sauce is not brought to a proper heat, it stays thin and the filling becomes runny.

“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

Chicken BrothChicken Broth257 recipesCorn FrittersCorn Fritters203 recipesChicken SoupChicken Soup156 recipesCreamed ChickenCreamed Chicken89 recipes