Name: Mutton Pies
Ingredients: 1 lb cooked mutton; ½ cup stock; 2 cooked potatoes; 1½ teaspoons salt; 1 teaspoon pepper

Why it works: Potato and pepper are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 8,305 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Mutton Pies

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. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare the filling

Preheat the oven to 350°F (175°C).
Chop the cooked mutton and potatoes into small pieces.
In a bowl, mix the mutton, potatoes, stock, salt, and pepper.

Assemble and bake

Fill a pie crust with the mixture and cover with another crust.
Bake for 30-40 minutes until golden brown.

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.

Potato + peppertop 9% of all pairs

Smell alikemoderate

Cooked together8,305 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Mutton + peppertop 16% of all pairs

Smell alikelow

Cooked together5,442 recipes

Shared aroma: trans-2-nonenal (cardboard, fatty).
Mutton + potatotop 19% of all pairs

Smell alikemoderate

Cooked together293 recipes

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

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

What each ingredient does

Mutton: Provides the main savoury filling and most of the bulk of the pie.
Potatoes: Add body to the filling and help thicken it as they break down slightly.
Stock: Adds moisture and savoury flavour so the filling stays juicy rather than dry.