Sea-pie

Sea-pie
Alternative namesCipaille, cipâtes, six-pâtes
TypeMeat pie
Place of originBritish America, New France (United States and Canada)
Region or stateNew England, New Brunswick, Nova Scotia, Quebec
Main ingredientsMeat or fish

Sea-pie is a layered meat pie made with meat or fish,[1] and is known to have been served to British sailors during the 18th century.[2] Its popularity was passed on to the New England colonies sufficiently to be included in Amelia Simmons's landmark 1796 book American Cookery.[3] Sea-pie is made by lining a saucepan or pot with a thick layer of pastry, and then filling the pot with alternating layers of meat (such as pork, beef, fish, or pigeon) or stew, and vegetables; and, topping the layered ingredients with pastry. There is no set list of ingredients; rather, sea-pie is made with whatever meat and vegetables are on-hand at the time it is made.

In Quebec, this dish is called cipaille, cipâtes or six-pâtes (in French), and is a traditional Quebecois dish. It contains no fish or other seafood, but moose, partridge, hare, beef, veal, pork, and chicken (or a simpler combination of these).[4] The French name most likely originated as an adaptation of sea-pie.[5]

  1. ^ Cite error: The named reference Cooke was invoked but never defined (see the help page).
  2. ^ Cite error: The named reference MacDonald was invoked but never defined (see the help page).
  3. ^ Cite error: The named reference Simmons was invoked but never defined (see the help page).
  4. ^ "Quebec’s Secret Meat Pie", by Jake Edmiston, The National Post
  5. ^ Cite error: The named reference GrandDict was invoked but never defined (see the help page).