| Alternative names | Cipaille, cipâtes, six-pâtes |
|---|---|
| Type | Meat pie |
| Place of origin | British America, New France (United States and Canada) |
| Region or state | New England, New Brunswick, Nova Scotia, Quebec |
| Main ingredients | Meat 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]
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Simmonswas invoked but never defined (see the help page). - ^ "Quebec’s Secret Meat Pie", by Jake Edmiston, The National Post
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