Cipaille Meat Pot Pie Food

CIPAILLE (QUEBEC STYLE MEAT PIE RECIPE

Steps:

• 1. Make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the flour, sugar, and salt. Add the cold butter, and mix on medium-low speed until the butter has broken down into pea-sized crumbles. Turn down the mixer to low speed and drizzle in 3/4 C. very cold water; continue mixing until the dough just comes together. 2. Turn out the dough and separate out 1/3 from the rest; press the 2 resulting uneven pieces of dough into 1" thick disks. Wrap each tightly in plastic wrap and refrigerate for at least 1 hour or overnight. 3. In a large bowl, combine the rabbit, pork belly, stew meat, lamb, hen legs, duck legs, onions, and garlic. Add half each of the savory, cinnamon, and clove and season with salt to taste. Add the wine and mix well to coat the meat evenly with the marinade. Cover and refrigerate overnight. 4. About 8 hours before you plan to serve the cipaille, assemble the pie. Retrieve the dough and let soften at room temperature for 10-15 min. Preheat the oven to 400 degrees and set rack near bottom of the oven with no racks above it. Place a large rimmed baking sheet on the floor of the oven to catch any drips. 5. Grease the bottom and sides of a deep, 3 1/2 qt. ovenproof casserole with butter. In a medium bowl, add the potatoes, remaining spices, and some Kosher salt and pepper. Toss and set aside. Retrieve the marinated meat from the fridge and set the duck drumsticks and hen legs aside. In a small bowl, whisk the yolks and heavy cream, and set aside. 6. On a lightly floured work surface, using a lightly floured rolling pin, roll out the larger disk of dough to 1 16" circle about 1/8" thick. Gently lift and set the sheet into the casserole, pressing it to the corners and line the sides of the dish with about 1" overhang around the top edges of the pot. Place the marrow bone upright in the center of the casserole. Next, cover the bottom of the casserole with a layer of the mixed meats and onions. Add half of the potatoes, followed by another layer of meats. Add the remaining potatoes, followed by any remaining meats; arrange the reserved hen legs and duck drumsticks so that the bones stick up over the surface of the dish, then add enough stock to just cover the filling. (Reserve the remaining stock for basting). 7. Lightly flour a work surface again, and roll out the remaining dough disk to a 11" circle. Use a paring knife to cut 5 small X's in the dough where the bones will poke through. Lift and place the dough onto the top of the pie, carefully setting the openings around the bones. Pinch the seam all the way around the rim of the pot to seal, trimming away any excess dough. Brush all over with the yolk wash. 8. Bake for 20 minutes, then lower the temperature to 300 degrees and continue baking. Once the top layer of dough no longer looks raw (after about 1 hour of cooking), baste the top of the pie with the remaining stock every 30 minutes. continue baking until the duck legs are very tender and break apart when prodded with a fork, 5-6 hours. The crust should be very dark, but if it starts to burn before the meat is tender, cover the surface with foil and finish cooking. If the drips on the tray at the bottom of the oven start smoking, swap out for a clean tray. 9. Let the cipaille rest at room temperature for about 1 hour before serving to allow the meats to absorb some of the juices. (The pie will be soupy inside.) Serve scooped into bowls.

LAC-ST-JEAN PIE - CIPâTE - TOURTIèRE DU LAC-ST-JEAN

Steps:

• Please Read Carefully.
• The chicken, veal, beef and pork can be put into the pie either cooked or raw.
• If your not pre-cooking the meats then remove skin and bone the chicken and cut into cubes.
• Same for the beef, pork and veal, remove any excess fat or nerves from your meat.
• If you are cooking your meat, then cook chicken as you normally would either boiled or baked, cook your beef, pork and veal cubes in frying pan lightly oiled, do not overcook your meat.
• Cut all meats into cubes.
• Mix all vegetables in a large mixing bowl and sprinkle half the salt, pepper, and savory over veggies.
• In a seperate large bowl, sprinkle the remaining salt, pepper, and savory over meats.
• In an earthenware casserole dish, place alternating layers, do one of mixed meats, another layer of veggies.
• Do this until you are almost to the brim of casserole dish.
• Cover your layers with chicken broth.
• To Make Pastry.
• In a mixing bowl sift the flour, salt and baking powder.
• Incorporate the shortening with the aide of two knives, working and cutting the shortening into the flour.
• Keep working the flour and shortening until your pastry looks like crumbles.
• Add the milk and mix with the knives until your pastry forms a ball.
• Take your pastry and kneading into one big ball.
• Spread your pastry with your fingers on top of ingredients.
• Cut slits in pastry for steam to escape from.
• Wrap your casserole dish with plastic wrap and place dish in refrigerator for 4 to 6 hours.
• It is better to let sit in fridge overnight.
• If you want to make this for supper you better start in the early morning.
• Bake in 300°F oven for 2 hours.
• To bake cover the pastry crust with aluminium foil for the first hour and half hour. Remove foil and bake until
• Pastry is brown and your gravy inside is thick.