Colonial Seafood Pie
SEA PIE (SIX PATES)
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.
Provided by Paulette N
Categories World Cuisine Recipes European French
Time 2h5m
Yield 16
Number Of Ingredients 7
Steps:
- 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.
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- Bake for 1 hour, or until dough is golden brown and the pie is hot and bubbly.
Nutrition Facts : Calories 631.4 calories, Carbohydrate 35 g, Cholesterol 126.2 mg, Fat 31.7 g, Fiber 3.4 g, Protein 48.6 g, SaturatedFat 8.9 g, Sodium 496.2 mg, Sugar 2.1 g
COLONIAL SEAFOOD PIE
If you don't like seafood this isn't for you. This is a rich dish laden with a variety of seafood and what a combination it is! I found this dish in the Colonial Williamsburg Cookbook and it will forever be one of our favorites.
Provided by luvinlif2k
Categories Savory Pies
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375F 10 minutes before the pie is ready to go inches.
- Dissolve the chicken bouillon in 2 cups hot water and bring to a boil.
- Cook the scallops, oysters and fish in the chicken stock for 5 minutes or until the fish flakes easily when pierced with a fork.
- Remove seafood and strain the stock.
- Reserve the stock.
- Melt butter in a small skillet over medium heat and sauté the onions and celery.
- Stir in the flour; add the stock and cook, stirring constantly, until thickened.
- Add the scallops, oysters, fish, lobster and sherry.
- Season with salt and pepper; cool.
- Line a 1-quart casserole, deep-dish pie plate, or four individual 5-inch casseroles with the pastry.
- Pour in the seafood mix and top with pastry.
- Cut vents int eh top so that the steam can escape.
- Bake at 375°F for 25-30 minutes until the pastry is golden brown.
Nutrition Facts : Calories 458.1, Fat 19.4, SaturatedFat 10.2, Cholesterol 170.3, Sodium 774.6, Carbohydrate 19.8, Fiber 0.5, Sugar 1.5, Protein 35.8
COLONIAL INNKEEPER'S PIE
Steps:
- In a small pan, melt the chocolate with the water. Stir in 2/3 cup sugar. Heat to boiling, stirring constantly. Remove from heat. Stir in butter or margarine and 1 1/2 teaspoons vanilla. Set aside.
- Blend together flour, 3/4 cup sugar, baking powder, salt, shortening, milk, and 1/2 teaspoon vanilla with an electric mixer on low speed to mix. Beat on medium speed for 2 minutes. Mix in the egg. Beat 2 minutes more. Pour batter into the pastry lined pan. Stir chocolate mixture, and pour over batter. Sprinkle with the nuts.
- Bake in a 350 degrees F (175 degrees C) for 55 to 60 minutes. Serve warm.
Nutrition Facts : Calories 509.3 calories, Carbohydrate 61.2 g, Cholesterol 39.7 mg, Fat 28.2 g, Fiber 2.6 g, Protein 6.1 g, SaturatedFat 9.7 g, Sodium 380.9 mg, Sugar 36.6 g
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