Why it works: Pepper and egg are a kitchen classic. They rank in the top 33% of all ingredient pairs, and cooks put them together in 50,580 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Beef-steak Pie
Ingredients
Directions
The book says “a fierce oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.
Prepare the beef
Trim off the coarse skin and excess fat from the steak.
If the beef is tough, gently beat it with a rolling pin until tender.
Cut the beef into slices about half the size of your hand.
Assemble the pie
Place the slices in a dish lined with pastry.
Season the meat with salt, pepper, and add enough water to create gravy.
Cover with pastry, brushing the edges with egg or cold water to seal.
Trim the edges and cut a small slit in the center of the cover.
Decorate the pie as desired and bake in a preheated oven at 350°F (175°C) for about 1 hour and 20 minutes.
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.
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Pepper + eggtop 33% of all pairsSmell alikelowCooked together50,580 recipes
Shared aroma: 2-nonenal (fatty, green).
Pepper and egg barely smell alike, yet cooks put them together in 50,580 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
What each ingredient does
- Rump steak
- Provides the main meat, which becomes tender with slow baking in the pie.
- Puff pastry
- Forms the crust, rising and browning in the oven as it bakes.
- Egg
- Brushed on the edges to seal the pastry and help it brown.
The step that matters
Beating or trimming the tough beef. Rump steak can be chewy, and gentle beating breaks down fibers so the meat turns tender during the long bake.
“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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