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Pastry for Meat Pies

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Pastry for Meat Pies

Ingredients

Directions

  1. Sift the flour onto a clean surface and form it into a circle.

  2. Add the salt and water, then mix to create a soft, smooth dough.

  3. Cover the dough with a cloth and let it rest for 10 minutes.

  4. Wash the butter or lard in cold water, then dry it with a cloth.

  5. Roll the butter or lard into a flat shape.

  6. Flour the surface again and roll out the dough slightly larger than the butter or lard.

  7. Place the butter or lard in the center of the dough and wrap the dough around it.

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. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

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