1 ½ oz (40 g) of seal meat cut into cubes
½ cup (100 ml) of sauce
1 ½ oz (40 g) of frozen peas and carrots
Salted crust for a 5-inch pie
Blanch the meat cubes for 20 minutes, remove the foam during boiling and drain meat.
Place dough in the bottom of a small pie plate or use a commercial crust and brown in the oven.
Prepare the sauce according to your recipe or use a mixture.
Put the peas and carrots in hot water for 5 minutes then drain.
Once the ingredients ready, put the vegetables, seal cubes and sauce in the slightly baked crust.
Cover with pie dough and seal edges with a fork.
Prick the pie crust with a fork and bake in preheated 425 °F for 35 to 40 minutes.
Freeze if desired.
