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Meat Patties

Meat patties baked in puff pastry shells, seasoned with salt and pepper, optionally flavored with tomato.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Pepper and tomato are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 17,923 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Meat Patties

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the shells

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

  2. Line small patty pans with puff pastry.

  3. Bake until golden.

Make the filling

  1. Chop the meat finely.

  2. Season the meat with salt and pepper.

  3. Heat the meat in a little butter until warmed through.

  4. Add a little tomato flavoring if desired.

Fill and bake

  1. Fill the pastry shells with the meat mixture.

  2. Return the filled shells to the oven.

  3. Bake until the mixture is slightly browned.

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. Pepper + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Chicken + tomatotop 8% of all pairs
    Smell alikemoderate
    Cooked together6,031 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. Chicken + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together13,902 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  4. Chicken + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together19,958 recipes

    Shared aroma: piperonal (bitter, coconut).

  5. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

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, golden shell that holds the filling and browns in the oven.
Meat
Provides the savory filling, which is kept moist by warming it gently in butter.
Butter
Adds richness and flavor when used to warm the meat.

The step that matters

Bake until golden. Puff pastry relies on layers of fat and steam to rise and turn crisp. If it is underbaked, the layers stay doughy and the base can become soggy under the filling.

Swap the tomato

The recipe marks tomato as optional. How well each one fits the dish's main ingredients (chicken, pepper, butter):

  1. Capsicumfits better
  2. Potatofits better
  3. Onionfits about as well
  4. Tomatothe original

Fit is the average pairing score against chicken, pepper, butter. 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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