Flipper pie is a traditional Newfoundland dish made with seal flippers. It is a unique and iconic dish in Newfoundland and Labrador, Canada. While I can provide you with a general description of how flipper pie is prepared, it's important to note that I don't endorse or promote the consumption of any specific animal products, and I recognize that seal hunting is a topic of controversy.
To make flipper pie, the following ingredients are typically used:
1. Seal flippers: The primary ingredient, obtained from the flipper of a seal.
2. Pastry crust: A pie crust made from flour, butter or shortening, and water.
3. Onions: Chopped onions are commonly used for flavor.
4. Pork fatback: Sometimes added to enhance the flavor and richness.
5. Flour: Used for thickening the filling.
6. Water or broth: Used as a liquid component in the filling.
7. Salt and pepper: For seasoning.
8. Potatoes: Optional ingredient that may be added to the filling.
Here's a general outline of the cooking process:
1. The seal flippers need to be thoroughly cleaned and the blubber removed. They are often soaked in water to remove excess blood.
2. Once cleaned, the flippers are typically boiled until they become tender. This can take several hours, as seal flippers are known for their toughness.
3. After boiling, the flippers are typically cut into small pieces or shredded.
4. In a separate pan, onions and pork fatback are sautéed until the onions are translucent and the fat has rendered.
5. Flour is then added to the pan to create a roux. This mixture is cooked for a few minutes to remove the raw taste of the flour.
6. Water or broth is gradually added to the pan, creating a thick sauce. The sauce is seasoned with salt and pepper.
7. The shredded seal flippers are added to the pan and cooked in the sauce until everything is well combined and heated through.
8. If using potatoes, they are peeled, boiled, and mashed separately.
9. The pastry crust is prepared by rolling out the dough and lining a pie dish with it.
10. The seal flipper filling is poured into the pie dish, and if desired, mashed potatoes can be spread over the filling as a top layer.
11. Another layer of pastry crust is placed on top, and the edges are sealed and crimped.
12. The pie is baked in the oven until the crust is golden brown and cooked through.
It's worth noting that while flipper pie is a traditional dish in Newfoundland and Labrador, it may not be commonly found outside of the region, and opinions on its consumption vary.
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