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Miirber Ttig — Short Crust for Savoury Pasties

A short crust dough made from flour, butter, salt, egg yolks, and a liquid binder.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and milk 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 ↓

Miirber Ttig — Short Crust for Savoury Pasties

Ingredients

Directions

Prepare the dough

  1. On a clean surface, mix 1 pound of butter with 1 pound of fine flour, chopping and mixing well with a knife.

  2. Add a little coarse sea salt, the yolks of 4 eggs, and enough milk or water to bind the mixture lightly.

Roll and fold

  1. Roll out the dough.

  2. Fold and roll it out three times.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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

Butter
Coats the flour and creates flaky, tender layers as it is rolled and folded.
Fine flour
Provides the structure that holds the dough together.
Egg yolks
Add richness and fat, helping the dough bind and turn tender.

The step that matters

Binding with milk or water. Adding too much liquid makes the dough sticky and tough, since gluten develops with moisture and handling. Add just enough to bind lightly, so the dough stays tender.

“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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