Sea Pie
i don't know why this was called "sea" pie because it has nothing to do 
with seafood. my grandmother thought it was because it was what sailors 
asked for when they came home from the sea because they were tired of 
fish. this was her version. you will not need all of the suet pastry 
recipe for this pie, but you can cut the recipe in half. 
 
sea pie 6 - 8 servings 
 
1-1/2 lb.  stew meat
1 oz.  seasoned flour (salt and pepper mixed in)
6 oz.  sliced onions
2 oz.  drippings
6 oz.  sliced carrots
  salt and pepper
1-1/4 pint  brown stock (or bouillon)
3/4 lb.  suet pastry
 
cut meat into 1 in. cubes. coat with seasoned flour. fry onions and 
meat in dripping until light brown. put in deep saucepan. add carrots, 
salt and pepper and enough stock to cover meat. simmer for 1 hour. 
roll out pastry to fit saucepan. place on top of stew. make hole in 
center of pastry. replace lid, deep enough to allow pastry to rise. 
simmer 30 minutes or until pastry is cooked and well risen. 
 
suet pastry 
 
1 lb.  plain flour
1 oz.  baking powder (optional)
1/4 oz.  salt
1/2 lb.  finely chopped suet
1/2 pint  water
 
remove skin from suet and chop suet finely. use a little flour if 
necessary to prevent sticking. 
mix altogether, adding cold water to give a stiff elastic 
consistency. it may be boiled, steamed or baked. it does not keep well. 
 
-- 
(ID: 11557) Mirror: rec.food.recipes: Mon, Jul 28, 2003


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