CIPAILLE (MEAT POT PIE)
This is a family recipe shared by a friend and work colleague. It is a French Canadian traditional recipe called either Cipaille (pronounced sea-pie) or Ci-Pate, that originated from the Gaspé region. This dish was also a favourite at our extended family gatherings and was always something that was eagerly anticipated. It is filled with marinated meats, vegetables spices and broth and typically served with a homemade coleslaw or as a side dish for Christmas. The rule of thumb is err on the side of more rather than less.... And for an extra flavour and tenderizing, add red wine to the meat while marinating.
Provided by Kim A. Heaphy
Time P1DT4h
Yield 3 litres, 12 serving(s)
Number Of Ingredients 24
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.
Nutrition Facts : Calories 1240.8, Fat 82.9, SaturatedFat 30.4, Cholesterol 210.3, Sodium 626, Carbohydrate 70.4, Fiber 6.5, Sugar 3.9, Protein 51.1
LAC-ST-JEAN PIE - CIPâTE - TOURTIèRE DU LAC-ST-JEAN
This is the basic recipe for cipâte, the English call it Lake St. Jean Pie :) It is a traditional French Canadian pie served all year round made with veal, pork, chicken, and beef. In old days they made it with deer meat, rabbit, hare, duck or whatever meat the man brought home from hunting. Some pronounce it "cipaille" making the "T" silent. English pronounce it "sip-ale" :) It is pronounced "Sea-pout". I do hope you will try it some cold winter night. This is a long recipe but worth the making :)
Provided by damesangrita
Categories One Dish Meal
Time 9h
Yield 12 serving(s)
Number Of Ingredients 18
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.
CIPAILLE (QUEBEC STYLE MEAT PIE RECIPE
Provided by WisconsinMike
Number Of Ingredients 25
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.
TOURTIERE DU QUEBEC (FRENCH-CANADIAN MEAT PIE)
I grew in Quebec and always looked forward to Christmas to be able to eat meat pies. When I married & moved to the US, I took the recipe with me, no way I can spend Christmas without the smell of cooking meat pies. Luckily for me, hubby & kids are hooked. I've been making this recipe for years, delicious.
Provided by French Canadian Chef
Categories Savory Pies
Time 1h35m
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Place all the ingredients (except for pie shell) in a sauce pan and bring to boil and cook uncovered for 20 minutes over medium heat.
- Cool the meat mixture and pour in pastry lined pan. Note: I like to cool mine in refrigerator over night if time permits.
- Cover with the top crust, cut steam vents and bake in a 400F oven until golden, about 45 minutes.
- Freeze well.
- Note: If ground pork and ground veal cannot be found, you can use meatloaf mix which is all 3 meat but I'm not sure of the ratio.
Nutrition Facts : Calories 751.4, Fat 47.5, SaturatedFat 14, Cholesterol 83.8, Sodium 859.7, Carbohydrate 52.4, Fiber 2.8, Sugar 1.3, Protein 27.5
CIPAILLE POT PIE
Pronounced 'sea pie' This is a traditional recipe that comes from The Gaspésie area. It is a pot pie that used to be made with wild meats and fowls. Nowadays, we make it with meats you find at the supermarket. A one pot meal so handy when you are serving a group.I found this recipe in a Recettes du Québec and adjusted it for us. My mother used to talk and make something like this; I wish she was around so I could get the exact recipe.
Provided by Sageca
Categories Savory Pies
Time 7h
Yield 12 serving(s)
Number Of Ingredients 9
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!
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