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Meat Puddings, Pies, Moulds, Etc

A dish of meat and onions cooked in a covered earthenware dish with seasoning and water or stock, then baked with pastry.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Meat and onion are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 6,364 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Meat Puddings, Pies, Moulds, Etc

Ingredients

Directions

Prepare the filling

  1. Place the meat and onions in a covered earthenware dish with seasoning and water or stock.

  2. Place the dish in a pot of boiling water or in the oven.

Assemble and bake

  1. Once cooked, cool the mixture and transfer it to a pie dish.

  2. Cover with pastry and bake until the pastry is thoroughly cooked.

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. Meat + oniontop 17% of all pairs
    Smell alikelow
    Cooked together6,364 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

Meat
Provides the main savoury body and richness of the filling.
Onions
Add sweetness and aroma as they soften during cooking.
Pastry
Forms the crust that encloses the filling and browns during baking.

The step that matters

Cover with pastry and bake until the pastry is thoroughly cooked. The filling is already cooked, so the bake mainly sets and browns the pastry. Cooking the pastry fully keeps it from being raw or soggy underneath.

“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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