Sea Pie // Anita Stewart, From The Flavours of Canada
(Raincoast Books, 2000)
A hearty dish on a cold day that will smell as good as it tastes.
Pastry:
5 cups (1.25 L) all-purpose flour
2 tsp. (10 mL) salt
1 tsp. (5mL) baking powder
1/2 tsp. (2 mL) baking soda
1 1/4 cups (300 mL) chilled lard
1 egg
1 cup (250 mL) ice water
Filling:
3 lb. (1.5 kg) lean boneless beef, cut in 1-inch (2.5) cubes
2 onions, minced
1 1/2 tsp. (7mL) salt
3/4 tsp. (4 mL) freshly ground pepper
2 lb. (1 kg) lean boneless pork, cut in 1-inch (2.5) cubes
1 1/2 lb. (750 g) boneless chicken breast, cut in 1-inch (2.5 cm) cubes
2 cups (500 mL) water
Instructions:
1. In a large bowl, stir together four, salt, baking powder, and baking soda. Cut in lard until crumbly. In
another bowl, whisk together egg and ice water. Using a fork, combine liquid and dry ingredients till
moistened. Gather dough into ball. Cut into 3 equal pieces; cover with damp towel and set aside.
2. Spread beef over bottom of a large, lightly oiled roasting pan. Sprinkle with one-third of the onions, 1/2 tsp. (2 mL) salt, and 1/4 tsp. (1 mL) pepper. Roll 1 piece of dough on a lightly floured surface till large enough to cover meat. Tuck in edges of pastry if necessary. Spread pastry with pork cubes, sprinkling with another third of the onions, 1/2 tsp. (2 mL) salt, and 1/4 tsp. (1 mL) pepper. Roll out second piece of dough and cover pork. Spread with chicken and remaining onion, salt, and pepper. Roll out last piece of pastry, trimming any uneven edges, and place on top, tucking in if necessary to cover meat.
3. With the handle of a wooden spoon, punch a 1-inch (2.5 cm) hole in the centre of the pie all the way to the bottom of the pan. Pour water into the hole; cover roasting pan with a lid or a double layer of foil. Bake in a preheated 325º F (160º C) oven 4 hours or until crust is deep golden brown.
Yield: Makes 12 generous servings.
