Sea Pie Six Pates Recipes

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SEA PIE (SIX PATES)



Sea Pie (Six Pates) image

This is an old French recipe that was passed down from my great-grandmother to my mother and to myself and my family. Many people think that this has to do with fish or sea food when they see the name, but it does not have anything to do with fish at all. The name in French is six pates, which translated in English means 6 doughs.

Provided by Paulette N

Categories     World Cuisine Recipes     European     French

Time 2h5m

Yield 16

Number Of Ingredients 7

6 skinless, boneless chicken breast halves - cubed
3 pounds boneless pork roast, cubed
5 pounds boneless beef sirloin, cubed
6 large stalks celery, chopped
4 large onions, chopped
salt and pepper to taste
6 homemade 9 inch pie crusts

Steps:

  • In a Dutch oven, cook meat over medium-low heat until the mixture begins to brown. Mix in onions and celery, and continue cooking for about 5 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Arrange 2 pie crusts in a single layer on the bottom of a large roasting pan. Spread 1/2 of the meat over the pie crusts. Arrange 2 more pie crusts over the meat layer, and then spread remaining meat on top of the pastry. Top with remaining pastry. Press the pastry to the sides of the pan, and poke 8 small holes in the pastry to allow steam to escape.
  • Bake for 1 hour, or until dough is golden brown and the pie is hot and bubbly.

Nutrition Facts : Calories 631.4 calories, Carbohydrate 35 g, Cholesterol 126.2 mg, Fat 31.7 g, Fiber 3.4 g, Protein 48.6 g, SaturatedFat 8.9 g, Sodium 496.2 mg, Sugar 2.1 g

CIPAILLE POT PIE



Cipaille Pot Pie image

Pronounced 'sea pie' This is a traditional recipe that comes from The Gaspésie area. It is a pot pie that used to be made with wild meats and fowls. Nowadays, we make it with meats you find at the supermarket. A one pot meal so handy when you are serving a group.I found this recipe in a Recettes du Québec and adjusted it for us. My mother used to talk and make something like this; I wish she was around so I could get the exact recipe.

Provided by Sageca

Categories     Savory Pies

Time 7h

Yield 12 serving(s)

Number Of Ingredients 9

2 lbs beef, cut in cubes
2 lbs chicken, chicken cut in cubes
2 lbs pork, cut in cubes
4 onions, finely chopped
4 cups potatoes, cut in cubes
4 cups chicken bouillon, app
1 teaspoon salt
1/2 teaspoon pepper
2 large uncooked pastry dough

Steps:

  • Preheat oven 400°F.
  • Combine onions and cubed meats; set aside.
  • Line large casserole or large roast pan with rolled out pasty dough.
  • Layer ingredients in prepared pan.
  • Start with 1/3 of the meat, add 1/2 potatoes and continue layering finishing with the meat. Add chicken bouillon until you can see the juice a bit on top.
  • Cover with pastry; Make a hole on center of pie to let steam escape.
  • Cover pan with foil.
  • Bake for 1 hour.
  • Reduce meat to 250°F and continue cooking another 5 hours.
  • Keep an eye on the pie to make sure it doesn't dry out. Add more bouillon if necessary.
  • Tip: Cubed meat and onions should be prepared the day before, covered and refrigerated overnight;this makes it tastier.
  • Serve with beets, chow chow, home made ketchup, Heinz ketchup and an assortment of pickles, a side bowl of cooked carrots or string beans.
  • This will be hit!

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