Sea Pie – Layered meat and dough pie
- 2 cups all-purpose flour
- 1/2 cup cold butter
- 1/4 cup cold water
- 1 teaspoon salt
- 1/2 pound beef chuck, cut into cubes
- 1/2 pound pork shoulder, cut into cubes
- 1/2 pound boneless chicken thighs, cut into cubes
- 1 large onion, finely chopped
- 2 carrots, peeled and sliced
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
- 2 cups beef stock
Sea Pie is a traditional sailor dish that features robust layers of varying meats and flaky dough. It is reminiscent of the hearty and nutritious meals needed during long sea voyages. To create this pie, alternating layers of meats such as chicken, beef, and pork are seasoned with aromatic herbs and spices, then covered with a layer of dough and steamed or baked. Each layer is often separated by a dough or pastry layer, which soaks up the meat juices and becomes delightfully tender. The final result is a multi-layered, filling pie that's packed with flavor and offers a satisfying mix of textures. It is typically enjoyed with pickled vegetables or a side salad to add a touch of freshness to the rich meal. Description by ChatGPT.
Welcome to a culinary journey back in time to the 18th century, where we uncover the tastes and traditions of seafaring officers. Today, we're venturing into the world of "Sea Pie", an intriguing dish that defies expectations with its name. Forget marine flavors, this pie is terrestrial in nature, and was prepared aboard ships for officers as a special treat. Step into the past with me as we craft a scrumptious, boiled Sea Pie, a testament to the culinary ingenuity of a time without ovens at sea.
Ingredients:
For the Pie Crust:
- 4 pounds of flour
- 1.5 pounds of butter, cold and cubed
- Cold water as needed
For the Filling:
- 2 pigeons or small birds, split
- 1 small turkey, cut into pieces (substitute with chicken if needed)
- 1 pound of veal, cubed
- 1 pound of mutton, cubed (substitute with lamb or beef if needed)
- Slices of pork
- Salt, to taste
- Pepper, to taste
- All-purpose flour, for dusting
- 3 pints of water
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Prep Time: 1 hour
Cook Time: 2.5 hours
Total Time: 3.5 hours
Servings: Serves 8-10
Equipment:
- Large, deep pot or Dutch oven
- Rolling pin
- Mixing bowl
- Pastry brush
- Cloth or parchment to cover the pot
### Instructions:
1. Begin by preparing the pie crust. In a large mixing bowl, combine the flour and the cold, cubed butter. Rub the pieces of butter into the flour until the mixture resembles coarse breadcrumbs. This can also be done with a pastry cutter.
2. Gradually add cold water to the mixture while stirring, until the dough comes together into a manageable paste. It should be pliable but not sticky.
3. Roll out the dough on a floured surface until it's of even thickness, yet thick enough to withstand the boiling process.
4. Line your deep pot with a layer of the rolled-out dough, ensuring it covers the bottom and sides to form a crust.
5. Start assembling your filling by laying down a layer of split pigeons, turkey, veal, and mutton, interspersed with slices of pork. Sprinkle salt, pepper, and a light dusting of flour over each layer.
6. Repeat the layering process until the pot is filled, finishing with a layer of dough on top.
7. Pour three pints of water into the pot. This water will create a savory broth as the pie stews and the flavors meld.
8. Cover the pie crust top with a cloth or parchment, tying it down tightly to prevent water from seeping in.
9. Place the pot over moderate heat and stew (boil) for approximately two and a half hours, making sure the water remains at a gentle simmer and is topped up if it reduces too much.
10. Once cooked, carefully remove the pot from the heat and let the pie rest for a few minutes. Uncover and serve hot to your hungry crew.
Cooking Tips:
- If using modern stovetop and cookware, make sure to use a pot that is safe for boiling and water does not enter the pie.
- Adjust the seasoning according to your preference and dietary requirements.
- The pie crust won't be flaky like baked pies; expect a sturdy, dense crust that holds up to the moist cooking environment.
This recipe is inspired by the historical cooking methods and ingredients from Jon Townsend and the Townsends YouTube channel. For more 18th-century cooking adventures, visit https://www.youtube.com/@townsends
#chatgpt #townsends #historicrecipes #colonialcooking #seapie #18thcenturycooking #culinaryhistory #boiledpie
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