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Veal and Ham Patties

A baked patty made from diced veal and ham, seasoned with salt, pepper, lemon rind, and wrapped in puff pastry.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Lemon and pepper 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 ↓

Veal and Ham Patties

Oven, in the book's wordsA moderately hot oven

Ingredients

Directions

The book says “a moderately hot oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the filling

  1. Cut the meat into small dice.

  2. Add salt, pepper, and lemon rind to the meat.

  3. Moisten the mixture with stock or water.

Assemble the patties

  1. Roll out the puff pastry thinly.

  2. Cut out rounds larger than the patty pans.

  3. Set aside 12 rounds for covers.

  4. Place a round in each patty pan.

  5. Fill each pan with the meat mixture.

  6. Moisten the edges of the meat mixture with water.

  7. Top each patty with a reserved round.

  8. Press the edges together.

  9. Notch the edges at intervals.

  10. Make a hole in the center of each top.

Bake

  1. Brush the tops with egg or milk.

  2. Bake at 350°F (175°C) for about 20 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. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  2. Veal + hamtop 15% of all pairs
    Smell alikelow
    Cooked together3,264 recipes

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

  3. Veal + lemontop 17% of all pairs
    Smell alikelow
    Cooked together4,580 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  4. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

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

  5. Ham + peppertop 23% of all pairs
    Smell alikelow
    Cooked together6,058 recipes

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

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

What each ingredient does

Veal
Forms the main body of the filling, giving it its meaty texture and flavor.
Ham
Adds savory, salty flavor to the meat filling.
Puff paste
Forms the flaky, layered pastry that encloses the filling and rises in the oven.
Stock or water
Moistens the meat mixture so the filling stays tender and juicy when baked.

The step that matters

Press the edges together. If the pastry edges are not sealed well, the filling can leak out during baking and the patties may open or dry out. Moistening the edges first helps the pastry bond.

“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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