Cipaille or cipate (layered meat pie)

8 servings

Ingredients

Quantity Ingredient
2 pounds Boneless chicken meat
2 pounds Lean beef
2 pounds Lean pork
4 mediums Onions, coarsely chopped
¼ pounds Salt pork, thinly sliced
2 cups Potatoes, peeled and cubed
1 teaspoon Salt
½ teaspoon Ground black pepper
¼ teaspoon Mixed ground cloves, nutmeg, cinnamon, allspice
2 cups Chicken stock (approximate)

Directions

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

Servings: 8 to 10

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

Arrange salt pork evenly in the bottom of a 3 quart casserole, preferably cast iron with a cover. Layer with ⅓ of the meat mixture and ⅓ of the potatoes; season with ⅓ of salt, pepper and spices. 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. Repeat with 2 more layers of meat and potatoes seasoned with salt, pepper and spices. Cover with remaining pastry, cutting a small hole in the centre.

Slowly add enough chicken stock through the hole until liquid appears.

Cover dish and bake in a preheated 400 deg F oven for 45 minutes or until liquid simmers. 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.

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

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