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Cipaille or Cipate (Layered Meat Pie)

Recipe

Title:

Cipaille or Cipate (Layered Meat Pie)

Categories:

Ethnic, Poultry, Beef, Pork/ham

Yield:

8 servings

Ingredients

• 2 lb Boneless chicken meat
• 1 ts Salt
• 2 lb Lean beef
• 1/2 ts Ground black pepper
• 2 lb Lean pork
• 1/4 ts Mixed ground cloves, nutmeg,
• 4 md Onions, coarsely chopped
• -cinnamon, allspice
• 1/4 lb Salt pork, thinly sliced
• 2 c Chicken stock (approximate)
• 2 c Potatoes, peeled and cubed

Directions

1. Traditionally this layered pie is best made with game.
2. Failing a supply of venison or pheasant it can be made with a mixture of meats and poultry as is this recipe.

Directions

1. Servings: 8 to 10

Directions

1. Pastry for double crust pie Cut chicken, beef and pork into 1 inch cubes and place in a large bowl.
2. Combine with onions; cover and refrigerate for at least 12 hours or overnight.

Directions

1. Arrange salt pork evenly in the bottom of a 3 quart casserole, preferably cast iron with a cover.
2. Layer with 1/3 of the meat mixture and 1/3 of the potatoes; season with 1/3 of salt, pepper and spices.
3. Roll out half of the pastry slightly thicker than for a normal pie and arrange on the potato layer, cutting a small hole in the centre.
4. Repeat with 2 more layers of meat and potatoes seasoned with salt, pepper and spices.
5. Cover with remaining pastry, cutting a small hole in the centre.

Directions

1. Slowly add enough chicken stock through the hole until liquid appears.
2. Cover dish and bake in a preheated 400 deg F oven for 45 minutes or until liquid simmers.
3. Reduce temperature to 250 deg F and continue to bake, covered, for 5 to 6 hours more or until top crust is a rich golden brown.

Directions

1. Source: A Taste of Quebec by Julian Armstrong Posted by: Linda Davis

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