Ugacuaq (seal Flipper Pie)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Place the seal flippers in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 1 hour, or until tender.
3. Remove the seal flippers from the pot, let them cool, and then remove the meat from the bones. Discard the bones and chop the meat into small pieces.
4. In a large skillet, melt the butter over medium heat. Add the chopped onion, potatoes, carrots, and celery. Cook until the vegetables are tender.
5. Sprinkle the flour over the vegetables and stir to combine. Cook for 2-3 minutes to remove the raw flour taste.
6. Gradually add the chicken or beef broth, stirring constantly, until the mixture thickens into a gravy-like consistency.
7. Season with salt and pepper to taste, then add the chopped seal meat to the skillet and stir to combine.
8. Line a pie dish with one of the pastry crusts. Pour the seal meat and vegetable mixture into the pie crust.
9. Cover the pie with the second pastry crust, crimp the edges to seal, and make a few slits in the top crust to allow steam to escape.
10. Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.
11. Let the pie cool for a few minutes before slicing and serving.