Cipaille Pot Pie Food

CIPAILLE (MEAT POT PIE)

Steps:

• At least 24 hours in advance, remove bones from meat and cut into cubes of 1.5 cm (include fat, pork and beef) and mix the meat, onion and spices, the first savory, salt and pepper and refrigerate for 24 hours.
• Make the broth by combining the skin and bones off the chicken, the bones of the meat, 3-4 liters of water, vegetables and seasonings in large saucepan. Bring to the boil and simmer gently for about 2 hours. Strain the broth and refrigerate.
• In the morning, prepare the dough: Cut the shortening into the flour mixture, baking powder and salt with a pastry blender or two knives, until the pieces of shortening are pea-sized. Add just enough cold water and beaten egg to form a ball. Avoid excessive handling of the dough. Refrigerate for an hour.
• Peel and cut the potatoes into cubes of 1.5 cm. Put them in a salt water dish to prevent darkening.
• In the bottom of a large pot, alternate rows of meat and potatoes (use half of each ingredient for this step) and lightly sprinkle with some of the 1/2 teaspoon dried savory.
• Roll out half the dough to the pot's diameter and place the disc on the last row. Even alternating rows of meat and potatoes and raises the second disk of dough.
• Heat oven to 250'F. Make sure the pot will fit in the oven.
• Using the (long!) Handle of a wooden spoon, drill a hole 2 cm in diameter in the center of the above-crust (at least break through both layers of crust). Pour the hot stock through hole and fill to the top crust.
• Cover and cook in low oven until the scent makes you crazy!- at least five hours (can go 7 or 8 hours). Serve with homemade coleslaw.

CIPAILLE POT PIE

Steps:

• Preheat oven 400°F.
• Combine onions and cubed meats; set aside.
• Line large casserole or large roast pan with rolled out pasty dough.
• Layer ingredients in prepared pan.
• Start with 1/3 of the meat, add 1/2 potatoes and continue layering finishing with the meat. Add chicken bouillon until you can see the juice a bit on top.
• Cover with pastry; Make a hole on center of pie to let steam escape.
• Cover pan with foil.
• Bake for 1 hour.
• Reduce meat to 250°F and continue cooking another 5 hours.
• Keep an eye on the pie to make sure it doesn't dry out. Add more bouillon if necessary.
• Tip: Cubed meat and onions should be prepared the day before, covered and refrigerated overnight;this makes it tastier.
• Serve with beets, chow chow, home made ketchup, Heinz ketchup and an assortment of pickles, a side bowl of cooked carrots or string beans.
• This will be hit!

CIPATE PIE

Steps:

• Cut chicken, beef, and pork into 1 inch cubes, and place in a large bowl. Stir in onions. Cover, and refrigerate overnight.
• Arrange salt pork evenly in the bottom of a 3 quart casserole dish with a cover. Layer with 1/3 of the meat mixture and 1/3 of the potatoes; season with salt and pepper. Roll out half of the pastry a little bit thicker than for a normal pie and arrange on the potato layer, cutting a small hole in the middle. Repeat with 2 more layers of meat and potatoes seasoned with salt and pepper. Cover with remaining pastry, and cut a small hole in the middle of that layer too. Slowly add enough chicken stock through the hole until liquid appears. Cover dish.
• Bake at 400 degrees F (205 degrees C) for 45 minutes, or until liquid simmers. Reduce temperature to 250 degrees F (120 degrees C). Bake for 5 to 6 hours more, or until top crust is a rich golden brown.

SEA PIE (SIX PATES)

Steps:

• In a Dutch oven, cook meat over medium-low heat until the mixture begins to brown. Mix in onions and celery, and continue cooking for about 5 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Arrange 2 pie crusts in a single layer on the bottom of a large roasting pan. Spread 1/2 of the meat over the pie crusts. Arrange 2 more pie crusts over the meat layer, and then spread remaining meat on top of the pastry. Top with remaining pastry. Press the pastry to the sides of the pan, and poke 8 small holes in the pastry to allow steam to escape.
• Bake for 1 hour, or until dough is golden brown and the pie is hot and bubbly.