Why it works: Flour and pepper are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 50,459 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Raised Pie
Ingredients
Directions
The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.
Make the pastry
Sift the flour and baking powder together.
Heat the water and lard until boiling, then quickly stir into the flour with a wooden spoon.
Knead the mixture thoroughly.
Fill and bake
Line a pie dish with the pastry.
Fill the pastry with small pieces of lean pork or veal and ham, seasoned with dried herbs, pepper, and salt.
Cover the pie.
Bake in a moderate oven at 350°F (175°C) for 2 to 2.5 hours, depending on size.
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.
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Flour + peppertop 19% of all pairsSmell alikemoderateCooked together50,459 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Veal + peppertop 19% of all pairsSmell alikemoderateCooked together10,049 recipes
Shared aroma: 2-nonenal (fatty, green).
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Flour + vealtop 28% of all pairsSmell alikelowCooked together5,886 recipes
Shared aroma: isobutyraldehyde (malty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Flour
- Forms the structure of the pastry that holds the filling.
- Lard
- Adds fat for a short, tender texture in the pastry.
- Baking powder
- Releases gas in the oven so the pastry rises and lightens.
- Veal or pork
- Provides the main meat filling and its savory flavor.
The step that matters
Stirring the boiling water and lard into the flour. Hot liquid and fat must be mixed in quickly, before they cool, so the starch gelatinizes and the dough stays workable enough to line the dish and hold its shape.
“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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