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Potato Rolls

A pastry dish filled with a mixture of potatoes, turnip, celery, onion, parsley, herbs, seasoning, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Potato Rolls

Why it works: Celery and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 6,810 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Potato Rolls

Oven, in the book's wordsA hot oven

Ingredients

Directions

Prepare

  1. Cut the potatoes into small pieces.

  2. Combine the potatoes with half a piece of turnip, one stick of celery, one small onion, chopped parsley, herbs, seasoning, and butter.

Assemble and bake

  1. Roll out the pastry to ½ inch thick and cut into rounds or squares 4 inches across.

  2. Fill each pastry piece with the vegetable mixture, fold it over like a turnover, and bake for about 30 minutes.

  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.

Photo for illustrative purposes only · Contact us to use it

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. Celery + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Turnip + celerytop 2% of all pairs
    Smell alikemoderate
    Cooked together4,418 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Turnip + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together2,842 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Potato + oniontop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

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

  5. Potato + parsleytop 5% of all pairs
    Smell alikemoderate
    Cooked together2,855 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

What each ingredient does

Potatoes
Form the soft, starchy bulk of the filling.
Butter
Adds richness and moisture to the filling.
Short-crust pastry
Forms a sturdy, flaky shell that holds the filling while baking.
Onion
Contributes savoury aroma and depth to the filling.
Turnip
Adds mild sweetness and earthy flavour to the vegetable mixture.

The step that matters

Cutting the potatoes into small pieces. Small, even pieces cook through at the same rate as the other vegetables and the pastry, so the filling is tender rather than partly raw or hard in the centre.

Swap the onion

How well each one fits the dish's main ingredients (potato, turnip, celery, parsley, butter):

  1. Carrotfits better
  2. Leekfits better
  3. Parsnipfits better
  4. Onionthe original

Fit is the average pairing score against potato, turnip, celery, parsley, butter. Candidates are from the same food group and used in at least 100 recipes.

“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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