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LAYERED MEAT PIE (CIPAILLE OR CIPÂTE)

Escrito por Equipo EditorialRevisado por Walter C

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LAYERED MEAT PIE (CIPAILLE OR CIPÂTE)

LAYERED MEAT PIE (CIPAILLE OR CIPÂTE). Alimento Base: Chicken, Cut all the meats into 1-inch chunks. Place in a large bowl along with the onions. Cover and refrigerate for at least 12 hours or overnight. Using a large casserole or cast iron Dutch...
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Tiempo de preparación 7 horas
Tiempo Total 7 horas
Raciones: 8 comensales
Plato: Chicken
Cocina: Canadá
Ingredients Method

Ingredientes
  

  • 2 lb boneless chicken use a combination of boneless breasts and thighs
  • 2 lb lean stew beef
  • 2 lb lean pork
  • 4 onions coarsely chopped
  • 1/4 lb salt pork thinly sliced
  • 2 cups peeled cubed potatoes
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon mixed spices use a combination of cloves, nutmeg, cinnamon and allspice
  • 2 cups chicken stock
  • Pastry for a double crust 9-inch pie

Method
 

  1. Preparation
  2. Cut all the meats into 1-inch chunks. Place in a large bowl along with the onions.
  3. Cover and refrigerate for at least 12 hours or overnight.
  4. Using a large casserole or cast iron Dutch oven, layer the salt pork on the bottom.
  5. Preheat oven to 400F.
  6. Place 1/3 of the meat cubes on top of the salt pork, then top the meats with 1/3 of the cubed potatoes.
  7. Season with salt, pepper and spice mixture.
  8. Roll out the pastry into a circle large enough to cover the above layers.
  9. Place the pastry round on top of the potatoes and cut a small round hole in the center.
  10. Repeat with 2 more layers of meat, potatoes and seasonings.
  11. Cover with the remaining pastry, cutting a small hole in the center.
  12. Carefully and slowly pour the chicken stock into the hole.
  13. Place a cover on the dish. Place in the oven for 45 minutes or until the liquid is simmering.
  14. Reduce heat to 250F and bake, covered, for 5 to 6 hours.