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Beef Patties

Beef patties made from ground steak, seasoned, wrapped in pastry, and baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Beef Patties

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the filling

  1. Pass the beef through a meat grinder.

  2. Season the meat with salt, black pepper, cayenne, and lemon juice or vinegar.

  3. Mix in the roux dissolved in a little stock or gravy.

  4. Cover and let the mixture sit to develop flavor.

Shape and bake

  1. Shape the mixture into pie shapes using pastry.

  2. Make a hole in the lids of the patties before baking.

  3. Bake in a preheated oven at 350°F (175°C) for about 30 minutes.

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 + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Beef + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together3,232 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  3. Mushroom + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together2,719 recipes

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

  4. Pepper + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

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

  5. Beef + tomatotop 8% of all pairs
    Smell alikemoderate
    Cooked together5,448 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

Tender beef steak
Forms the main filling, giving the patties their meaty body and texture.
Roux
Thickens the stock or gravy so the filling holds together and stays moist.
Lemon juice or flavored vinegar
Adds acidity that brightens the seasoned beef and gives a little tang.
Short or puff pastry
Forms the crust that encloses the filling and browns in the oven.

The step that matters

Make a hole in the lids of the patties before baking. Steam builds up inside the sealed pastry as the filling heats. Without a vent, pressure can split the crust or push out the juices, so the vent lets steam escape while the pastry bakes and browns.

Swap the tomato

The recipe marks tomato as optional. How well each one fits the dish's main ingredients (beef, pepper, lemon, mushroom):

  1. Capsicumfits about as well
  2. Spinachfits about as well
  3. Tomatothe original
  4. Asparagusfits about as well

Fit is the average pairing score against beef, pepper, lemon, mushroom. 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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