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Mince Pies

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Mince Pies

Why it works: Meat and egg are a kitchen classic. They rank in the top 22% of all ingredient pairs, and cooks put them together in 6,432 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Mince Pies

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

  1. Preheat the oven to 350°F (175°C).

  2. Line the tartelet moulds with short paste.

  3. Fill each mould with mince meat.

  4. Cover with puff paste, trimming the edges and making a hole in the center.

  5. Brush the tops with beaten egg.

  6. Bake in the preheated oven until golden.

  7. Remove from moulds and serve hot.

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. Meat + eggtop 22% of all pairs
    Smell alikemoderate
    Cooked together6,432 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

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