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Title: CIPAILLE OR CIPATE (LAYERED MEAT PIE)
Categories: Ethnic, Poultry, Beef, Pork/ham
Yield: 8 Servings
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 ts Salt
1/2 ts Ground black pepper
1/4 ts Mixed ground cloves, nutmeg,
-cinnamon, allspice
2 c Chicken stock (approximate)
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 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 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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