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Potato Rolls

A pastry roll filled with diced potatoes, turnip, celery, onion, parsley, herbs, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Potato Rolls

Why it works: Celery and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 6,810 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Potato Rolls

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 the filling

  1. Cut the potatoes into small pieces.

  2. Chop the turnip, celery, onion, parsley, and herbs.

  3. In a bowl, combine the chopped vegetables with salt and butter.

Assemble and bake

  1. Roll out the pastry dough thinly and cut it into squares.

  2. Place a spoonful of the vegetable mixture on each square.

  3. Wet the edges of the pastry, fold it over the filling, and seal it like a sausage roll.

  4. Bake in a preheated oven at 350°F (175°C) for about 30 minutes.

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. Celery + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Turnip + celerytop 2% of all pairs
    Smell alikemoderate
    Cooked together4,418 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Turnip + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together2,842 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Potato + oniontop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

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

  5. Potato + parsleytop 5% of all pairs
    Smell alikemoderate
    Cooked together2,855 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

What each ingredient does

Potatoes
Bulk of the filling, giving a soft, starchy body once cooked.
Butter
Adds fat and richness, carrying flavor through the vegetable filling.
Pastry dough
Encloses the filling and browns in the oven as a crisp outer shell.

The step that matters

Sealing the pastry edges. Wet the edges so they bond tightly. A weak seal lets the filling leak and steam escape during baking, leaving the rolls dry and messy.

Swap the onion

How well each one fits the dish's main ingredients (potato, turnip, celery, parsley, butter):

  1. Carrotfits better
  2. Leekfits better
  3. Parsnipfits better
  4. Onionthe original

Fit is the average pairing score against potato, turnip, celery, parsley, butter. 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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