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Cold Meat Tuknovjsks

A pastry turnover filled with chopped cold meat seasoned with pepper, salt, herbs, and ketchup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Wheat and pepper work together. They rank in the top 15% of all ingredient pairs, and cooks put them together in 984 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Cold Meat Tuknovjsks

Ingredients

Directions

Prepare the turnovers

  1. Roll out the wheat dough very thin.

  2. Place chopped cold meat seasoned with pepper, coarse sea salt, sweet herbs, and ketchup on one half of the dough.

  3. Fold the dough over to create a turnover.

  4. Make the turnovers small.

Cook

  1. Fry the turnovers until the dough is cooked.

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. Wheat + peppertop 15% of all pairs
    Smell alikemoderate
    Cooked together984 recipes

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

  2. Wheat + meattop 19% of all pairs
    Smell alikemoderate
    Cooked together152 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  3. Meat + peppertop 19% of all pairs
    Smell alikelow
    Cooked together8,777 recipes

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

  4. Meat + ketchuptop 24% of all pairs
    Smell alikelow
    Cooked together443 recipes
  5. Pepper + ketchuptop 24% of all pairs
    Smell alikelow
    Cooked together3,207 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Wheat dough
Forms the outer casing that encloses the filling and crisps when fried.
Cold meat
Provides the savory filling that makes up the body of each turnover.

The step that matters

Fry the turnovers until the dough is cooked. Frying at a steady heat lets the dough cook through and brown before the filling is affected. Dough that is not fully cooked stays doughy inside, while overly high heat can scorch the outside before the centre is done.

“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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