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Podovies, or Beef Patties

Beef patties made from shredded beef, seasoned, formed with a butter‑egg‑milk paste, then fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Podovies, or Beef Patties

Ingredients

Directions

Prepare the filling

  1. In a bowl, combine shredded beef, pepper, salt, and minced shallot or onion.

Make the paste

  1. In another bowl, mix butter, egg, and milk to make a plain paste.

  2. Roll the paste thin and cut into shapes like apple puffs.

Assemble and fry

  1. Fill each shape with the beef mixture and pinch the edges to seal.

  2. Fry the patties in hot oil until they are a nice brown.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

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

  3. Pepper + shallottop 11% of all pairs
    Smell alikemoderate
    Cooked together5,898 recipes

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

  4. Beef + milktop 12% of all pairs
    Smell alikemoderate
    Cooked together3,759 recipes

    Shared aroma: 1-hexanal (fruit).

  5. Beef + shallottop 15% of all pairs
    Smell alikemoderate
    Cooked together1,103 recipes

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

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

What each ingredient does

Underdone dressed beef
Provides the savory meat filling that gives the patties their main flavour.
Butter
Adds fat and richness to the paste, tenderising its texture.
Egg
Binds the paste together and adds structure as it cooks.
Milk
Adds moisture to the paste so it rolls out smoothly.
Shallot or onion
Adds aroma and a mild savory sweetness to the beef filling.

The step that matters

Pinch the edges to seal. If the edges are not sealed well, the filling can leak out into the hot oil while frying, making the patties greasy and uneven. A firm seal keeps the filling inside as the paste cooks.

Swap the shallot

How well each one fits the dish's main ingredients (beef, pepper, butter, egg, milk):

  1. Potatofits better
  2. Capsicumfits better
  3. Asparagusfits better
  4. Shallotthe original

Fit is the average pairing score against beef, pepper, butter, egg, milk. 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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