- Location
- Back in the Peace Country
Newfoundland Flipper Pie
2 seal flippers
1 small turnip, cubed
3 carrots , sliced
2 onions, sliced
1 parsnip, sliced
2 ½ cups water
1 ½ oz screech
½ fat back pork
2 tbsp vinegar
DUMPLING PASTRY:
1 ½ cups flour
2 tsp baking powder
small pat of butter
Cut all fat and slag from flippers, place them in a deep dish
and add enough boiling water to cover, add vinegar and set
aside to cool, then wipe dry with a paper towel and place
in baking pan or large casserole dish. Add pepper and salt
to taste, cover with sliced onions and sliced fat pork,
dribble the screech over the contents. Cover and cook for 2
hours in a pre heated oven , 375 degrees. Boil turnip,
carrots and parsnip in 2 ½ cups of water for 20 minutes.
When ready place in baking dish along with flipper. Use
vegetable water for gravy... thickened with flour. Make
dumpling pastry and pat over flippers and vegetables. Cover
and bake gently until pastry is done (about 15 minutes).
2 seal flippers
1 small turnip, cubed
3 carrots , sliced
2 onions, sliced
1 parsnip, sliced
2 ½ cups water
1 ½ oz screech
½ fat back pork
2 tbsp vinegar
DUMPLING PASTRY:
1 ½ cups flour
2 tsp baking powder
small pat of butter
Cut all fat and slag from flippers, place them in a deep dish
and add enough boiling water to cover, add vinegar and set
aside to cool, then wipe dry with a paper towel and place
in baking pan or large casserole dish. Add pepper and salt
to taste, cover with sliced onions and sliced fat pork,
dribble the screech over the contents. Cover and cook for 2
hours in a pre heated oven , 375 degrees. Boil turnip,
carrots and parsnip in 2 ½ cups of water for 20 minutes.
When ready place in baking dish along with flipper. Use
vegetable water for gravy... thickened with flour. Make
dumpling pastry and pat over flippers and vegetables. Cover
and bake gently until pastry is done (about 15 minutes).
