Skip to main content
Main

Very Savoury English Rissoles

Small fried pastry rounds folded over a filling of pounded meat forcemeat.

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

Why it works: Egg and butter are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Very Savoury English Rissoles

Ingredients

Directions

Prepare the rissoles

  1. Prepare forcemeat No. 1 until firm enough to roll thinly on a floured surface.

  2. Cut rounds from the dough.

  3. Place a small amount of pounded meat in the center of half the rounds. Moisten the edges with water.

  4. Cover with remaining rounds and seal securely.

Fry and serve

  1. Fry in butter until golden brown, about 5 to 7 minutes. Drain well.

  2. Serve on a napkin.

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. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Forcemeat no. 1
Forms the main body of the rissoles, giving a filling that holds its shape when sealed.
Egg yolk
Unbeaten yolk is listed in the record; its role in this dish is not stated in the record.
Butter
Fries the rissoles, promoting browning and a golden crust with rich flavour.

The step that matters

Sealing the rounds. If the edges are not moistened and pressed together firmly, the pastry may not seal and the filling can leak out during frying. Moistening the edges lets the layers 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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes