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Rissoles in Pastry

Small pastry parcels filled with seasoned beef or mutton, coated in breadcrumbs and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Rissoles in Pastry

Ingredients

Directions

Prepare the pastry

  1. Roll out the short pastry very thinly and cut into strips 4 inches wide.

Fill and shape

  1. Place a teaspoonful of the meat mixture about 3 inches apart on the pastry.

  2. Moisten the pastry around the filling, fold the edges together, and press well.

  3. Cut out with a half-round cutter, brush with beaten egg, and cover with breadcrumbs.

Fry

  1. Fry in hot fat until golden brown.

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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  2. Beef + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

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

  3. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

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

  4. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

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

  5. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

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

What each ingredient does

Short pastry
Forms the thin golden casing that encloses the filling.
Cooked beef or mutton
Provides the savoury meat filling that the pastry encloses.
Breadcrumbs
Form a crisp, browned coating on the outside when fried.
Egg
Beaten egg brushed on helps the breadcrumbs stick and promotes browning.
Onion
Adds savoury flavour and moisture to the meat filling.

The step that matters

Pressing the pastry edges closed. Moistening and pressing the pastry edges seals the filling inside. If the seal is weak, the filling can leak out into the hot fat during frying.

Swap the onion

How well each one fits the dish's main ingredients (beef, pepper, parsley, egg):

  1. Carrotfits better
  2. Capsicumfits better
  3. Chivefits better
  4. Onionthe original

Fit is the average pairing score against beef, pepper, parsley, egg. 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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