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Meat Patties

Meat patties wrapped in pastry, baked and then cooked slowly, served hot or cold.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Beef and pepper are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 18,971 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Meat Patties

Ingredients

Directions

The book gives no oven temperature. The 400°F in the steps was added when the recipe was transcribed, as a starting point.

Prepare the filling

  1. Mix the flour, salt, and pepper.

  2. Chop the meat finely and dip it into the seasoning.

Assemble the patties

  1. Line patty pans with pastry.

  2. Put a little of the meat into each pan and add a small amount of hot water or gravy.

  3. Cover with pastry and press the edges to seal.

  4. Make a hole in the center and brush with milk to glaze.

Bake and serve

  1. Bake in a hot oven (400°F / 200°C) for 20 minutes.

  2. Then cook slowly in a cool oven (300°F / 150°C) for another 20 minutes to thoroughly cook the meat.

  3. Serve hot or cold.

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. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Beef + flourtop 25% of all pairs
    Smell alikelow
    Cooked together10,677 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Beef and flour barely smell alike, yet cooks put them together in 10,677 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

Beef steak
Provides the savory meat filling that cooks through during the slow second bake.
Flour
Lightly coats the chopped meat, helping the seasoning cling and thickening the juices.
Short or flaky pastry
Forms the crisp, layered shell that encloses and holds the filling.
Milk (in the method)
Brushed on top to promote browning and a glossy finish on the pastry.

The step that matters

Slow second bake. Meat must be cooked through, not just browned. The lower oven heat gives the center time to reach a safe temperature without burning the pastry.

“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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