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Venison & Suffolk Ale Pie

London restaurant Putney Pies shares its recipe for cockle-warming, individual steak and ale pies

By bbcgoodfood · From Open Recipes · 17 ingredients
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Why it works: Venison and olive work together. They rank in the top 10% of all ingredient pairs, and 155 recipes mention both. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

The recipe

Serves 4

Ingredients

Contains: egg, milk, wheat, soy, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By bbcgoodfood. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Venison + olivetop 10% of all pairs
    Aroma overlaplow
    Mentioned together155 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  2. Olive + tomatotop 1% of all pairs
    Aroma overlapstrong
    Mentioned together14,164 recipes

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

  3. Onion + garlictop 1% of all pairs
    Aroma overlapstrong
    Mentioned together29,030 recipes

    Shared aroma: furaneol (caramel, strawberry).

  4. Garlic + tomatotop 2% of all pairs
    Aroma overlapmoderate
    Mentioned together14,075 recipes

    Shared aroma: furaneol (caramel, strawberry).

  5. Olive + garlictop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together23,449 recipes

    Shared aroma: linalool (floral, citrus).

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

Flavor stand-ins for the carrot

How well each one fits the dish's main ingredients (venison, flour, olive, onion, garlic, sauce, tomato):

  1. Potatobetter flavor fit
  2. Capsicumbetter flavor fit
  3. Broccoliabout as good a flavor fit
  4. Carrotthe original

Fit is the average pairing score against venison, flour, olive, onion, garlic, sauce, tomato. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).