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Mutton Pie

A savory pie filled with cold roast mutton, kidneys, herbs, and stock, topped with puff pastry.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Mutton Pie

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Trim off a portion of the fat from the mutton.

  2. Place the mutton and kidneys in a pie dish.

Season and assemble

  1. Season with parsley, powdered herbs, salt, pepper, and minced onion.

  2. Add the stock or water and port wine.

  3. Cover the dish with puff pastry and brush with beaten egg.

Bake

  1. Bake at 350°F (175°C) for 1¼ hours.

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

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

  2. Parsley + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

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

  3. Pepper + oniontop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  4. Mutton + peppertop 16% of all pairs
    Smell alikelow
    Cooked together5,442 recipes

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

  5. Mutton + port winetop 17% of all pairs
    Smell alikemoderate
    Cooked together344 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

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

What each ingredient does

Mutton
Provides the main meaty body and savoury flavour of the filling.
Kidneys
Add a rich, deeper meaty flavour to the filling.
Stock
Adds moisture so the filling stays juicy as it bakes.
Port wine
Adds sweetness and depth of flavour to the sauce.
Puff pastry
Forms a flaky, crisp crust that rises and browns in the oven.
Egg
Gives the pastry a glossy, golden browned finish.

The step that matters

Covering the dish with pastry. A well-sealed pastry lid keeps the steam and liquid inside, so the filling stays moist while the pastry bakes crisp and golden on top.

Swap the onion

How well each one fits the dish's main ingredients (mutton, parsley, pepper, port wine, egg):

  1. Shallotfits better
  2. Carrotfits better
  3. Capsicumfits better
  4. Onionthe original

Fit is the average pairing score against mutton, parsley, pepper, port wine, egg. 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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