Skip to main content
Main

Meat Puffs

A pastry puff filled with minced meat, seasoned and moistened with wine or ketchup, baked or fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Meat and wine work together. They rank in the top 30% of all ingredient pairs, and cooks put them together in 754 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Meat Puffs

Ingredients

Directions

Prepare

  1. Roll out the pastry.

  2. Cut the pastry into circular shapes using a saucer.

Fill and shape

  1. Place 1 tablespoon of minced meat on one half of each circle.

  2. Season the meat to taste.

  3. Moisten with wine or ketchup.

  4. Fold the other half over.

  5. Crimp the edges.

Cook and serve

  1. Bake or fry until golden.

  2. Serve hot or cold.

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 + winetop 30% of all pairs
    Smell alikelow
    Cooked together754 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

What each ingredient does

Pastry
Encloses the filling and becomes crisp and golden when baked or fried.
Minced meat
Forms the savoury filling that cooks through inside the pastry.
Wine or ketchup
Moistens the meat, adding moisture and a touch of acidity or sweetness.

The step that matters

Crimp the edges. If the edges are not sealed tightly, the filling can leak out during baking or frying and the puffs may open up. A firm seal keeps the juices inside.

“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.

You might also like

Meat CroquettesMeat Croquettes52 recipesMeatballsMeatballs37 recipesMince MeatMince Meat37 recipesMeat CakesMeat Cakes35 recipes