Flipper pie
Newfoundland's seal flipper meat pie
Think of it as: Like a game pie made with something between duck and liver
Seal flipper. In a pie. Yes, really.
What does it taste like?
Dark, rich meat a bit like duck or liver, with a briny note from the fat.
SweetSpicySourSaltyFunkSmellTextureDense and tender
What is it?
Seal flippers braised with root vegetables, topped with pastry and baked. It's a springtime tradition in Newfoundland, eastern Canada, tied to the seal hunt season.Source: Wikipedia
How locals eat it
Served in spring at local diners, family tables and church suppers, cut into wedges.
Watch it
EnglishTap to play (YouTube)Where is it from?
🇨🇦Canada
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MusicPop Song-driven music that keeps producing global stars
SportIce hockey
Wayne Gretzky (ice hockey; "The Great One") World HeritageCanadian Rocky Mountain Parks and more National animalBeaver FestivalCanada Day (July 1)
Ingredients
- Seal flippers 4
- Salt pork or bacon 100 g
- Onions 2
- Carrot, turnip and potato, 1 each
- Flour 2 tbsp
- Pie pastry 1 sheet
- Salt and pepper
How to make it (one way)
- Trim all fat from the flippers and soak in water with baking soda
- Render the salt pork, then brown the floured flippers
- Add onion and water and braise about 2 hours
- Add the root vegetables and cook further
- Top with pastry and bake until golden
⚠️ Seal meat is hard to get outside the region, and the fat has a strong flavor — trimming it well is essential.