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Cipaille Or Cipate (Layered Meat Pie)

Cipaille Or Cipate (Layered Meat Pie)


  • 2 lb. Boneless chicken meat
  • 2 lb. Lean beef
  • 2 lb. Lean pork
  • 4 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
  • 1/4 tsp. Mixed ground cloves, nutmeg, cinnamon, allspice
  • 2 c Chicken stock (approximate)
  • Pastry for double crust pie


  1. 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.
  3. Arrange salt pork evenly in the bottom of a 3 quart casserole, preferably cast iron with a cover.
  4. Layer with 1/3 of the meat mixture and 1/3 of the potatoes; season with 1/3 of salt, pepper and spices.
  5. 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.
  6. 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.
  7. Slowly add enough chicken stock through the hole until liquid appears.
  8. Cover dish and bake in a preheated 400 deg F oven for 45 minutes or until liquid simmers.
  9. 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

Source: A Taste of Quebec by Julian Armstrong

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