Why it works: Flour and meat are a kitchen classic. They rank in the top 28% of all ingredient pairs, and cooks put them together in 5,529 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Meat Pie
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare the dough
Preheat the oven to 400°F (200°C).
In a bowl, mix the flour, dripping, and baking powder.
Add enough water to form a dough.
Assemble and bake
Roll out the dough and line a quart dish.
Fill with the meat, season to taste, and add a little water.
Cover with more dough and bake for 30 minutes.
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.
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Flour + meattop 28% of all pairsSmell alikelowCooked together5,529 recipes
Shared aroma: isobutyraldehyde (malty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Flour
- Forms the structure of the dough and crust once baked.
- Dripping
- Adds fat that makes the crust tender and rich.
- Baking powder
- Releases gas in the dough to help it rise and lighten.
- Meat
- Forms the savoury filling that the pie is built around.
“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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