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Chicken Pates

A baked pastry filled with seasoned minced chicken and a creamy milk‑corn starch sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Chicken Pates

Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Chicken Pates

Oven, in the book's wordsA brisk oven

Ingredients

Directions

The book says “a brisk oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Preheat the oven to 400°F (200°C).

  2. Mince the cooked chicken and season well.

  3. Line small pate pans with puff pastry and bake the crust until lightly golden.

Make the filling

  1. In a saucepan, bring the milk to a boil and stir in the corn starch to thicken.

  2. Add the butter, salt, and pepper to the milk mixture.

Bake and serve

  1. Fill the baked crusts with the chicken mixture and return to the oven for a few minutes to brown slightly.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Milk + corntop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  3. Corn + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together5,324 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Chicken + corntop 11% of all pairs
    Smell alikemoderate
    Cooked together1,666 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  5. Chicken + milktop 13% of all pairs
    Smell alikemoderate
    Cooked together4,389 recipes

    Shared aroma: 1-hexanal (fruit).

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

What each ingredient does

Cooked chicken
Provides the main savoury filling and body of the pâté.
Milk
Forms the liquid base that the starch thickens into a creamy sauce.
Corn starch
Thickens the milk into a smooth, stable sauce that binds the filling.
Butter
Adds richness and a silky mouthfeel to the filling.
Puff pastry
Forms the crisp, flaky crust that holds the filling.

The step that matters

Thickening the milk with corn starch. Starch must be heated in liquid to swell and gel; if the milk is not kept at a boil while stirring, the starch stays grainy and the filling will not set smoothly.

“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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