Veal Pie in a Dish

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

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

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

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

3. Shallot + mushroomtop 4% of all pairs
   Smell alikemoderate
   Cooked together1,982 recipes

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

4. Parsley + minttop 7% of all pairs
   Smell alikemoderate
   Cooked together1,198 recipes

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

5. Pepper + minttop 10% of all pairs
   Smell alikemoderate
   Cooked together2,372 recipes

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

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

What each ingredient does

Veal (in the method)

Forms the main meaty filling that gives the pie its body and savory flavor.

Pastry

Encloses the filling and browns in the oven, forming the crisp outer crust.

Shallots or onions

Add aromatic sweetness and depth to the filling as they soften and release flavor.

Mushrooms

Contribute moisture and earthy savory flavor to the filling.

Hard-boiled eggs

Add richness and firm texture to the filling.

Flavor stand-ins for the mint

How well each one fits the dish's main ingredients (parsley, shallot, mushroom, pepper, egg):

1. Thymebetter flavor fit
2. Tarragonbetter flavor fit
3. Capersbetter flavor fit
4. Mintthe original

Fit is the average pairing score against parsley, shallot, mushroom, pepper, egg. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).