LAYERED MEAT PIE (CIPAILLE OR CIPÂTE)

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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...
Tiempo de preparación 7 h
Tiempo total 7 h
Plato Chicken
Cocina Canadá
Raciones 8 comensales

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

Elaboración paso a paso
 

  • Preparation
  • 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 oven, layer the salt pork on the bottom.
  • Preheat oven to 400F.
  • Place 1/3 of the meat cubes on top of the salt pork, then top the meats with 1/3 of the cubed potatoes.
  • Season with salt, pepper and spice mixture.
  • Roll out the pastry into a circle large enough to cover the above layers.
  • Place the pastry round on top of the potatoes and cut a small round hole in the center.
  • Repeat with 2 more layers of meat, potatoes and seasonings.
  • Cover with the remaining pastry, cutting a small hole in the center.
  • Carefully and slowly pour the chicken stock into the hole.
  • Place a cover on the dish. Place in the oven for 45 minutes or until the liquid is simmering.
  • Reduce heat to 250F and bake, covered, for 5 to 6 hours.