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Veal and Ham Patties

A pastry-wrapped patty of veal and ham, baked with a puff pastry crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Lemon and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Veal and Ham Patties

Oven, in the book's wordsA moderately hot oven

Ingredients

Directions

The book says “a moderately hot oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the filling

  1. Cut the meat into small dice.

  2. Add salt and pepper to the meat.

  3. Moisten the mixture with stock or water.

Assemble the patties

  1. Make the puff pastry as directed.

  2. Roll the pastry out thinly.

  3. Stamp out rounds slightly larger than the patty pans.

  4. Reserve 12 rounds for covers.

  5. Place one round in each patty pan.

  6. Fill each with the meat mixture.

  7. Moisten the edges with water.

  8. Top with reserved rounds.

  9. Press the edges together.

  10. Notch the edges.

  11. Make a hole in the center.

Bake

  1. Brush the tops with egg or milk.

  2. Bake for 20 minutes at 350°F (175°C).

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. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Veal + hamtop 15% of all pairs
    Smell alikelow
    Cooked together3,264 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Veal + lemontop 17% of all pairs
    Smell alikelow
    Cooked together4,580 recipes

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

  4. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

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

  5. Ham + peppertop 23% of all pairs
    Smell alikelow
    Cooked together6,058 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Veal
Forms the main body of the filling, giving the patty its meaty texture and bulk.
Ham
Adds savory, salty flavor to the filling alongside the veal.
Stock or water
Moistens the filling so it stays juicy during baking.
Puff pastry
Forms the flaky, layered crust that rises and browns in the oven.

The step that matters

Press the edges together. Sealing the edges well keeps the moist filling from leaking and stops the pastry from opening during baking, so the patties hold their shape and rise evenly.

“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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