Cipaille or Cipate (Layered Meat Pie)

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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 1 ts Salt
2 lb Lean beef 1/2 ts Ground black pepper
2 lb Lean pork 1/4 ts Mixed ground cloves,
nutmeg,
4 md Onions, coarsely chopped -cinnamon, allspice
1/4 lb Salt pork, thinly sliced 2 c Chicken stock (approximate)
2 c Potatoes, peeled and cubed

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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