LAYERED MEAT PIE (CIPAILLE OR CIPÂTE)

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

Tiempo Total 7

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

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.