sea-pie-six-pates

Sea Pie (Six Pates)

1 Review Add a Pic
  • Prep

    50 m
  • Cook

    1 h 15 m
  • Ready In

    2 h 5 m
Paulette N
Recipe by  Paulette N

“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.”

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Ingredients

Adjust Servings

Original recipe yields 16 servings

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Directions

  1. 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.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. 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.
  4. Bake for 1 hour, or until dough is golden brown and the pie is hot and bubbly.

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Review (1)

Rate This Recipe
Mad Doc
4

Mad Doc

As traditionally prepared Sea-Pie is quite tasty. This was and continues to be a staple of sailors & seafarers. Sea-pie was & is essentially a layered meat pie made with meat or fish, and is known to have been served to American & British sailors during the 18th century. As a sailor I have enjoyed this dish on occasion. In Quebec this dish is called cipaille, cipâtes or six-pâtes (in French), and is a traditional Quebec dish. The French name originated as an adaptation of sea-pie.

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 631 cal
  • 32%
  • Fat
  • 31.7 g
  • 49%
  • Carbs
  • 35 g
  • 11%
  • Protein
  • 48.6 g
  • 97%
  • Cholesterol
  • 126 mg
  • 42%
  • Sodium
  • 496 mg
  • 20%

Based on a 2,000 calorie diet

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Cipate Pie

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