Cipaille Or Cipate (Layered Meat Pie)
- 2 lb. Boneless chicken meat
- 2 lb. Lean beef
- 2 lb. Lean pork
md Onions, coarsely chopped
- 1/4 lb. Salt pork, thinly sliced
- 2 c
Potatoes, peeled and cubed
- 1 tsp. Salt
- 1/2 tsp. Ground black pepper
tsp. Mixed ground cloves, nutmeg, cinnamon, allspice
- 2 c Chicken
- 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
- Arrange salt pork evenly in the bottom of a 3 quart
casserole, preferably cast iron with a cover.
- Layer with 1/3 of
the meat mixture and 1/3 of the potatoes; season with 1/3 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 center.
- 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.
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.
Recipe Serves 8 to 10
A Taste of Quebec by Julian Armstrong