Sea Pie (Six Pates) Recipe

Ingredients

Main Ingredients:

The ingredients for a traditional Sea Pie, also known as Six Pats, are numerous and varied to ensure that the dish is both flavorful and nutritious. Some key ingredients include:

Main **Ingredients**:

1. Mince Meat (beef or pork) – This is the base of the Sea Pie, providing a rich and savory flavor.
2. Fat (beef or mutton suet) – Adds moisture and texture to the dish.
3. Allspice – A blend of spices that includes cinnamon, nutmeg, and ginger, adding warmth and depth to the Sea Pie.
4. Pare (optional) – Can be added for extra flavor, but is not essential.
5. Apples (diced or chopped) – Adds natural sweetness and texture to the dish.
6. Currants (or raisins)
7. Onions (finely chopped)
8. Sugar

In addition to these main ingredients, other elements that contribute to the flavor and texture of the Sea Pie include:

• Spices: cayenne pepper, black pepper, salt – add heat and depth to the dish.
• Breadcrumbs or cornflour – helps bind the mixture together.
• Cream (or milk) – adds moisture and helps to cook the pie filling.
• Eggs

The quality of these ingredients can greatly impact the flavor and texture of the finished Sea Pie, so be sure to select the freshest and highest-quality options available to you.

Pork pie meat, made from ground pork and spices, is the foundation of Sea Pie.

The base component of Sea Pie, also known as Six Pats or Twelve Patties depending on the size and variation, is pork pie meat. This mixture serves as the foundation for the dish. Ground pork forms the primary ingredient in this meat paste. It’s seasoned with a medley of spices to create a robust flavor profile.

The use of ground pork allows the Sea Pie to have a rich, dense texture that complements its savory flavors. The combination of pork and spices also provides a satisfying depth of taste without overpowering other ingredients often included in Sea Pie recipes.

While traditional recipes may vary in terms of specific spice blends used, common seasonings such as salt, pepper, onions, garlic, and sometimes herbs like thyme or rosemary are added to the ground pork. The addition of liquid, including stock or milk, helps bind the ingredients together and enhances the flavor.

In the context of the Sea Pie recipe, the ground pork mixture will be distributed evenly among six portions (or twelve smaller patties) prior to assembling the pies. This ensures that every bite contains a well-balanced amount of the flavorful meat paste.

Pastry and Filling:

The recipe for Sea Pie, also known as Six Pies, requires a variety of ingredients to create its distinctive layers. The pastry dough is the foundation of this dish and can be made from scratch or store-bought. The traditional pastry dough consists of flour, cold unsalted butter, salt, and water. To make the pastry dough from scratch, combine 2 cups of all-purpose flour with 1/4 teaspoon of salt in a mixing bowl.

Add 1/2 cup of cold unsalted butter to the flour mixture and use a pastry blender or your fingertips to work the butter into the flour until it resembles coarse crumbs. Gradually add 1/4 cup of ice-cold water to the mixture, stirring with a fork until the dough comes together in a ball. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

The filling of Sea Pie consists of a mixture of sweetbreads (meat from the pancreas or thymus gland), salted meat such as ham or bacon, onions, carrots, and sometimes apples. The filling can be cooked separately before assembly to ensure that all ingredients are tender. For this recipe, cook 1 pound of sliced sweetbreads in boiling water until they float to the surface; drain and chop them into small pieces.

Also, cook 6 slices of salted meat such as ham or bacon in a skillet over medium heat until crispy; set aside for later use. Sauté chopped onions and carrots in butter until softened, then add chopped apples (if using) and cooked sweetbreads to the pan. Season with salt, black pepper, and a pinch of nutmeg to taste.

For assembly, roll out one-third of the chilled pastry dough on a lightly floured surface to a thickness of about 1/8 inch. Place this layer into a greased 9-inch springform pan, pressing it evenly against the sides of the pan. Fill the pastry-lined pan with the cooked sweetbreads mixture and top with another third of the pastry dough rolled out to the same size as before.

Brush the edges of this second layer with water and roll out the remaining one-third of the pastry dough to the same thickness as before. Use a knife or pastry cutter to cut strips for the lattice pattern, if desired. Place these strips on top of the filling in a decorative pattern, weaving them over and under each other.

Cut any excess pastry from around the edges of the pan, then brush the top layer with egg wash (beaten egg mixed with a little water) to give it a golden glaze during baking. Bake the Sea Pie at 375°F for about 45 minutes or until the pastry is golden brown and puffed. Remove from oven and let rest for 15-20 minutes before slicing into wedges to serve.

Traditional variations of this recipe include adding chopped fish or shellfish to the filling, which would change the name to Sea Pie with Pescatora Filling or simply Six Pies with a different flavor profile. Some recipes also suggest using puff pastry instead of homemade pastry dough for a more buttery and flaky texture.

The pastry is typically made with a combination of allpurpose flour, butter or lard, and water.

The foundation of any good pastry lies in its ingredients, and for a traditional Sea Pie, also known as Six Pats or Sea Pudding, it’s crucial to understand what makes up this iconic dish.

When it comes to the pastry crust, you’ll typically find a combination of all-purpose flour, butter or lard, and water. The type of fat used is often a matter of personal preference, but both butter and lard work well in their respective roles.

All-purpose flour provides structure and texture to the pastry, making it essential for holding its shape while being baked. However, the key to achieving the perfect flaky crust lies not only in the quality of the flour but also in how it’s handled – overworking the dough can lead to a dense, tough pastry.

The addition of butter or lard introduces a rich, savory flavor that complements the fillings perfectly. The fat content also contributes to the pastry’s flakiness and tenderness, creating an appealing texture for each bite.

Finally, water serves as the primary liquid component in this recipe, helping to bring all the ingredients together while ensuring the dough doesn’t become too dense or crumbly. The ratio of water to flour is critical – adding too much can lead to a sticky mess, whereas too little might result in an overly dry pastry.

The balance of these three primary ingredients is what gives Sea Pie its characteristic flavor and texture, making it a beloved dish among those who cherish traditional recipes and cooking methods.

Preparation

Cutting and Layering:

To begin with, preparation for Sea Pie, also known as Six Pats or Seapie, requires some planning ahead to ensure all the ingredients are ready and at hand.

The first step in preparing this dish involves making a good stock. This can be achieved by simmering fish heads, bones, and any other fish trimmings in water for about an hour, which will help to create a rich and flavorful broth.

Next, you’ll need to peel and dice the potatoes, carrots, and onions that will form part of the filling. It’s essential to chop them into small, even pieces so they cook uniformly.

Additionally, prepare the fish for use in the recipe by gutting and scaling it. Then, cut it into smaller pieces and set aside.

A key component of Sea Pie is its layers. The first layer should be a layer of fish, followed by a layer of potatoes and vegetables, then another layer of fish and so on, until you run out of ingredients or the dish is full.

When cutting the layers, try to keep them as even as possible to ensure they cook evenly throughout. This will also help prevent any part of the pie from becoming overcooked while others remain undercooked.

Continue building your Sea Pie by adding more layers, alternating between fish and vegetables until you reach the top layer, which should be covered with a thick crust made from dough or pastry to seal in all the delicious flavors inside.

Before placing the pie in the oven, it’s crucial to ensure that each layer is securely in place, so there are no gaps for steam to escape. This will also prevent any ingredients from falling out during cooking.

The filling ingredients are layered with the pastry dough to create alternating layers of meat and pastry.

The preparation of Sea Pie, also known as Six Pates, involves creating a layered pastry dough to encase a filling of meat and other ingredients. To start, you will need to prepare your **pastry dough** in advance by letting it rest or allowing it to thaw if using frozen.

Next, you can begin preparing the filling ingredients, which typically include a combination of meats such as beef, pork, and chicken. These ingredients are often layered with other items like vegetables and spices to create an alternating pattern within the pie.

The key to successful layering is to alternate between layers of meat and pastry dough, creating a visually appealing and uniform texture throughout the dish. This process helps prevent the filling from becoming too dense or overwhelming, allowing each component to shine.

Some common filling ingredients used in Sea Pie include:

• Ground beef or pork
• Cooked chicken or fish
• Mushrooms and onions
• Bacon or pancetta
• Potatoes and carrots
• A variety of spices, such as thyme and rosemary

When layering the ingredients within the pastry dough, it’s essential to maintain an even balance between filling and crust. A general rule of thumb is to fill the pie about three-quarters full before topping with additional layers or a decorative crust.

The **alternating layers** help create a harmonious balance between flavors, textures, and presentation in each bite. This layered approach allows every component of the dish to complement one another, rather than competing for attention.

Baking and Cooling:

The preparation for the Sea Pie recipe begins with gathering all the necessary ingredients, which include 1 pound of salt pork, 1 pound of beef or veal, 1 onion, 2 cloves of garlic, 1 teaspoon of thyme, 1/2 teaspoon of marjoram, 1/4 teaspoon of cayenne pepper, 1 egg, 1 cup of water, 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1/2 teaspoon of salt, 1/2 cup of butter or lard, and 1/2 cup of milk.

Preparation also involves finely chopping the onion, garlic, thyme, and marjoram. The salt pork and beef or veal should be cut into small pieces as well. It is essential to keep in mind that the Sea Pie recipe typically requires six distinct pies, so all ingredients must be divided accordingly.

The first step in baking the Sea Pies is preheating the oven to 375°F (190°C). Each pie crust should be rolled out to a thickness of about 1/8 inch and cut into a circle or square shape. A small amount of filling should be placed in the center of each crust, leaving a margin around the edges. The crusts can be sealed by brushing the edges with water and pressing them together.

Place the pies on a baking sheet lined with parchment paper, brush the tops with the beaten egg, and bake for 20-25 minutes or until golden brown. It’s essential to rotate the pies halfway through the baking time to ensure even cooking.

After the Sea Pies have finished baking, they should be removed from the oven and allowed to cool on a wire rack for at least 10-15 minutes before serving. This allows the filling to set, making it easier to slice and serve. The pies can be served hot or cold, depending on personal preference.

Some additional tips when preparing and baking the Sea Pies include:

• Making sure to keep all ingredients refrigerated until ready for use to prevent spoilage.
• Using a pastry brush to evenly distribute egg wash on top of each pie crust.
• Not overfilling the pies, as this can cause them to burst open during baking.
• Keeping an eye on the pies while they are baking and rotating them frequently to prevent burning.

By following these steps and tips, you should be able to successfully prepare and bake six delicious Sea Pies for your family and friends to enjoy.

Sea Pie is baked in a moderate oven, around 350°F (175°C), until the pastry is golden brown and the filling is hot and bubbly.

To ensure that your Sea Pie turns out perfectly, it’s essential to prepare the ingredients and the baking environment properly. Here are some tips to help you achieve a delicious and well-cooked dessert:

Ingredients Preparation

• Mix all the pastry ingredients together until they form a smooth dough. Be sure to use cold butter, as this will make it easier to work with.
• Roll out the dough to your desired thickness and shape it into a rectangle or square shape, depending on your preference.
• Filling preparation: Chop all the ingredients for the filling – fruits, nuts, and spices – until they are finely chopped. Be sure to mix them well so that the flavors are evenly distributed.

Baking Preparation

• Precise the temperature of your oven to 350°F (175°C) for moderate baking. This temperature is crucial in achieving a perfectly golden brown pastry and hot, bubbly filling.
• Preheat your oven according to the above-mentioned temperature. While this step might seem simple, it’s essential in getting the best results.

Baking Process

1. Pour the filling mixture over the pastry dough and make sure to spread it evenly across the entire surface. This ensures that every bite of your Sea Pie is filled with the same delicious flavors.
2. Carefully transfer the filled pastry to a baking dish or pan, making sure not to spill any of the filling. You can use parchment paper for easier cleanup if you’re worried about messes.
3. Place the baking dish in the preheated oven and set your timer according to the recipe’s instructions. Keep an eye on the pastry as it bakes – once it reaches a golden brown color, remove it from the oven and let it cool for a few minutes before serving.

Tips for Perfect Results

• Use fresh ingredients to achieve the best flavors. Fruits should be ripe and nuts should be fragrant.
• Mix your filling ingredients well before baking, so that each bite has a balanced taste.
• Be gentle when removing the Sea Pie from the oven – it can break easily if not handled with care.

By following these instructions and tips, you’ll be able to bake an excellent Sea Pie with golden brown pastry and hot, bubbly filling that’s sure to impress your family and friends.

Variations and Tips

Regional Twists:

Variations and regional twists on traditional Sea Pie recipes abound, reflecting local flavors and ingredient availability.

In Cornwall, where the dish has a long history, you may find that the filling includes more seafood such as pilchards or mackerel in addition to herring.

In other parts of England, variations might incorporate ingredients like saffron for added depth of flavor, or the use of spices and herbs commonly associated with other local cuisines, like the Caribbean or Mediterranean.

Some recipes may also include additional vegetables, such as carrots or turnips, to complement the rich flavors of the seafood.

An Italian-inspired Sea Pie might feature ingredients like sardines, anchovies, capers, and olives, while a Spanish version could include ingredients like chorizo and smoked paprika for added smokiness.

In the United States, variations on Sea Pie may incorporate regional ingredients such as lobster, crab, or crawfish in place of traditional herring or other fish.

Regardless of regional twists, the essential components of a classic Sea Pie – the crust made from pastry dough and the rich filling of seafood – remain the foundation for these delicious variations.

Experimenting with different ingredients and flavor combinations can result in unique and mouth-watering interpretations of this beloved dish, allowing home cooks to put their own spin on tradition while still honoring the heritage of Sea Pie.

Whether you’re looking for inspiration from traditional recipes or wanting to try new twists on classic flavors, variations and regional twists offer endless possibilities for exploration and enjoyment with Sea Pie.

In some regions of the UK, Sea Pie may include additional ingredients such as beef or lamb, or different types of pastry.

The traditional British dish of Sea Pie, also known as Six Pies, has its roots in the coastal towns and villages where fishermen would often share meals together after a long day at sea.

While the core ingredients remain the same, regional variations of Sea Pie have emerged over time, reflecting the diverse culinary traditions of the UK.

In some areas, especially those with strong farming communities, beef or lamb is added to the mix, enriching the flavor profile and texture of the pie.

This addition is thought to have originated from the practice of fishermen trading meat with local farmers for other essential items like vegetables and seafood.

On the other hand, some regions have experimented with different types of pastry, moving away from the traditional suet crust that characterizes the classic Sea Pie.

In Scotland, for example, the pastry may be replaced by a flaky, buttery crust made from local wheat and fat, while in other parts of England, pastry enthusiasts might opt for a more elaborate design featuring layers of puff pastry or even shortcrust.

Regional Variations:

• Beef or Lamb addition (e.g. in Northern England and Scotland)
• Different types of pastry (e.g. in Scotland, Wales, and parts of England)

Tips for Making a Traditional Sea Pie:

1. Use fresh ingredients whenever possible, especially when it comes to fish and seafood.
2. Make sure the filling is well-seasoned with salt, pepper, and herbs like parsley or thyme for added depth of flavor.
3. Pick a good-quality suet or pastry that will hold its shape and provide a satisfying texture.
4. Consider using locally sourced ingredients to add an authentic touch to your Sea Pie.

Serving Suggestions:

• Bake the pie in a moderate oven (180°C/350°F) for about 45 minutes, or until the pastry is golden and the filling hot.
• Serve with a side of steamed vegetables, salad, or even a dollop of creamy mashed potatoes.

Storage and Serving:

The Six Pies or Sea Pie recipe is a traditional British dish that consists of six small pies filled with different types of seafood. Each pie has its unique flavor and texture, making it an exciting meal for those who enjoy variety in their food. In this section, we will discuss the variations and tips to make the Six Pies more enjoyable.

Firstly, the fillings can be varied based on personal preferences or seasonal availability of seafood. Some options include shrimp, scallops, mussels, cod, salmon, and crab meat. The combination of these seafood types creates a diverse flavor profile that caters to different tastes.

When preparing the dough for the pies, it’s essential to ensure it’s not too sticky or too dry. A balance is needed to achieve the right consistency, making it easier to roll out thinly and evenly. Tips include using cold butter, keeping the ingredients chilled, and using a gentle touch when handling the dough.

Storage of the Six Pies is also crucial in maintaining their quality and freshness. To prevent spoilage, they can be stored in an airtight container in the refrigerator for up to 24 hours or frozen for longer periods. When reheating, it’s recommended to use the oven instead of microwave to achieve even heating.

Serving suggestions include serving each pie with its corresponding sauce, garnished with fresh herbs and lemon wedges. The combination of flavors will enhance the overall experience of eating the Six Pies. It is also worth considering a wine pairing to complement the various seafood fillings and their unique characteristics.

Sea Pie is best served warm, but it can be refrigerated or frozen for later use. Reheating is recommended to restore the pastry’s flaky texture.

To ensure the best flavor and texture, follow these variations and tips when preparing and serving Sea Pie:

Variations:

You can customize your Sea Pie to suit your taste preferences by substituting different types of fish or seafood.

• Use cod, haddock, or halibut for a more traditional flavor profile
• Add some heat with spicy sausages or hot peppers
• Try using shrimp, scallops, or crab meat for added moisture and flavor
• Omit the seafood entirely for a vegetarian version of the dish

Tips:

Keep in mind these essential tips to achieve a perfect Sea Pie:

• Don’t overmix the filling, as it can become tough and dense
• Blind baking the pastry crust for an extra 5-10 minutes can help prevent sogginess
• Let the Sea Pie rest for at least 30 minutes after baking before serving to allow the flavors to meld together
• To reheat, wrap the dish in foil and warm it in a preheated oven at 300°F (150°C) for about 20-25 minutes, or until the pastry is flaky and golden brown

Serving Suggestions:

Sea Pie can be served as a main course, side dish, or even a breakfast option. Consider these serving ideas to suit your needs:

• Pair with a green salad or roasted vegetables for a well-rounded meal
• Serve with crusty bread or rolls for a comforting snack or light lunch
• Offer it as a breakfast dish, topped with poached eggs and hollandaise sauce