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Chicken Patties

Chicken patties made with cooked minced chicken, short pastry, egg, bread crumbs, and fried in fat.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Chicken Patties

Why it works: Egg and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Chicken Patties

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare and shape

  1. Preheat the oven to 400°F (200°C).

  2. Roll out the short pastry thinly and cut into 3-inch rounds.

  3. Place about 1 teaspoon of the chicken mixture on each round.

  4. Wet the edges, fold over, and seal well.

Coat and fry

  1. Brush with beaten egg and roll in bread crumbs.

  2. Fry in hot fat until golden brown, then drain.

Serve

  1. Serve in a ring or heap, garnished with parsley.

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.

Photo for illustrative purposes only · Contact us to use it

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. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  2. Chicken + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,258 recipes

    Shared aroma: ethyl caproate (fruity).

  3. Chicken + eggtop 30% of all pairs
    Smell alikemoderate
    Cooked together8,991 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

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

What each ingredient does

Short pastry
Forms a thin case that encloses the filling and bakes into a crisp, tender shell.
Egg
Beaten egg brushed on helps the bread crumbs stick and encourages even browning.
White bread crumbs
Form a crunchy outer coating that turns golden when fried.
Cooked chicken, finely minced
Provides the savoury filling that sets the flavour of the patties.

The step that matters

Seal the edges well. If the edges are not firmly sealed, the filling can leak out and fat can soak into the pastry during frying, leaving the patties greasy and uneven.

“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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