For a richer flavor, consider browning the meat in batches to avoid overcrowding the Dutch oven. Homemade pie crusts are recommended for the best flavor and texture, but store-bought crusts can be used as a convenient alternative. Feel free to add other vegetables to the meat mixture, such as carrots, potatoes, or mushrooms, to customize the dish to your liking. If the crust begins to brown too quickly during baking, tent the pie with foil to prevent burning.
Sea Pie (Six Pates)
-
PREP TIME50 mins
-
COOK TIME1 hrs 15 mins
-
TOTAL TIME2 hrs 5 mins
-
SERVING16 People
-
VIEWS18
Embark on a culinary journey with this hearty and comforting Sea Pie, a dish deceptively named, as it boasts a rich tapestry of meats encased in flaky, golden crusts. This recipe, inspired by traditional French 'six pates', is a celebration of savory flavors and satisfying textures, perfect for a gathering or a cozy family meal.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate35 g
-
Cholesterol126 mg
-
Fiber3 g
-
Protein49 g
-
Saturated Fat9 g
-
Sodium496 mg
-
Sugar2 g
-
Fat32 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 350 degrees F (175 degrees C).
02
StepIn a large Dutch oven, cook and stir the cubed beef, pork, and chicken over medium-low heat until the meat begins to brown. (Approximately 15-20 minutes)
03
StepMix in the chopped onions and celery; season generously with salt and pepper. Continue cooking, stirring occasionally, until the vegetables soften and become fragrant. (Approximately 5-10 minutes)
04
StepArrange 2 pie crusts in a single layer in the bottom of a large roasting pan, ensuring they cover the surface evenly.
05
StepSpread half of the meat mixture over the crusts, distributing it in an even layer.
06
StepArrange 2 more pie crusts on top of the meat mixture, creating a second layer.
07
StepSpread the remaining meat mixture over the second layer of crusts, ensuring an even distribution.
08
StepCover with the remaining 2 pie crusts, gently pressing and stretching them to the sides of the pan to seal the pie.
09
StepUse a knife to poke 8 small holes on top of the pie, allowing steam to escape during baking.
10
StepBake in the preheated oven until the top crust is golden brown and the filling is hot and bubbly. (Approximately 1 hour)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Corine Mcdermott
Jun 26, 2025Easy to customize based on what's in the fridge.
Kristoffer Kunze
Jun 25, 2025I added some mushrooms and carrots, and it was even better! Thanks for the inspiration.
Malcolm Rohan
Jun 12, 2025A bit time-consuming, but totally worth it. The layers of meat and crust are amazing.
Ada Grant
Jun 11, 2025This recipe is a game-changer! My family devoured it.
Zoila Ziemann
Jun 1, 2025I tried it with venison once - spectacular!
Micaela Torphy
May 25, 2025The 'six doughs' name makes more sense now! It was absolutely delicious!
Coleman Kautzer
May 23, 2025I used store-bought crusts to save time, and it still turned out great!
Roslyn Swaniawski
May 20, 2025The crust was perfectly golden and the filling was so flavorful. Will definitely make again!
Mackenzie Predovic
Apr 25, 2025This recipe is now a family favorite!