Why it works: Egg and oyster are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 4,103 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 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 the size of your hand.
Assemble the pie
Place the slices in a dish lined with pastry.
Season the meat with salt, pepper, or cayenne, and add enough water to create gravy.
Cover the pie 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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Egg + oystertop 14% of all pairsSmell alikemoderateCooked together4,103 recipes
Shared aroma: 2-nonenal (fatty, green).
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Pepper + oystertop 22% of all pairsSmell alikelowCooked together7,663 recipes
Shared aroma: 2-nonenal (fatty, green).
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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 gravy.
- Puff pastry
- Forms the crust, rising and browning in the hot oven to enclose the filling.
- Egg
- Brushed on the pastry edges as a glaze, helping the lid seal and brown.
The step that matters
Sealing the pastry lid. If the edges are not sealed well, steam and gravy can escape during baking, leaving the filling dry and the crust soggy or loose. Brushing the edges with egg or cold water helps the pastry bind together.
“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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