Why it works: Mutton and potato work together. They rank in the top 19% of all ingredient pairs, and cooks put them together in 293 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Mutton Pies, &C
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
Preheat the oven to 350°F (175°C).
Make the filling
Mix the cold mutton and cold potatoes in a bowl.
Add a little stock and season to taste.
Assemble and bake
Fill a pie crust with the mixture and cover with another crust.
Bake in the preheated oven until golden brown.
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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Mutton + potatotop 19% of all pairsSmell alikemoderateCooked together293 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Cold mutton
- Provides the meat that forms the main body of the filling.
- Cold potatoes
- Add bulk and soft texture to the filling.
- Stock
- Adds moisture so the filling is not dry.
“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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