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Forgemeat Turnovers

A pastry turnover filled with a forcemeat of fowl, sausage, mushrooms and gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Mushroom and meat are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 1,423 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Forgemeat Turnovers

Ingredients

Directions

Prepare the filling

  1. Roll out the puff paste and cut it into rounds about 5 inches across.

  2. Remove the bones from the cold fowl and chop the meat.

  3. Add a little gravy to the chopped fowl.

  4. Chop the mushrooms and add them to the mixture.

  5. Add the sausage meat and mix well to make a forcemeat.

  6. Optionally add remains of cold game or rabbit.

Shape and cook

  1. Place some of the forcemeat on one half of each round of paste.

  2. Fold the paste over and seal the edges.

  3. Bake or fry in butter until golden and serve hot.

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. Mushroom + meattop 15% of all pairs
    Smell alikemoderate
    Cooked together1,423 recipes

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

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

What each ingredient does

Puff paste
Forms a flaky, crisp pastry case that browns during cooking.
Cold fowl
Provides the main meat bulk and savoury flavour in the filling.
Sausage meat
Adds fat and seasoning that bind and enrich the forcemeat.
Mushrooms
Add moisture and earthy savour to the filling.
Gravy
Moistens the chopped fowl so the filling stays juicy.

The step that matters

Seal the edges of the turnovers. A tight seal keeps the filling from leaking out and steaming unevenly in the oven or pan, so the pastry cooks through and crisps properly.

“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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