AUSTRALIAN MEAT PIE
This is The Australian Traditional Meat pie! usually eaten for lunch for just watching the aussie rules footy. You can make 1 big meat pie or more little ones from this recipe!
Provided by elke7612
Categories Lunch/Snacks
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat oven at 220 degrees Celsius.
- Brown meat and onion.
- Add 3/4 cup of the water, bouillon cubes, ketchup and Worcestershire sauce, pepper, oregano, and nutmeg.
- Boil and cover for 15 minutes.
- Blend flour with the remaining 1/4 cup water until it becomes a smooth paste; add to the meat mix.
- Let cool.
- Grease a pie dish and line with puff pastry.
- Add the cooled filling mixture; brush edges of pastry with milk or beaten egg; put the pastry top on; press edges down with a fork.
- Trim edges and glaze top with milk or beaten egg.
- Bake in a very hot oven, 220 degrees Celsius for 15 minutes.
- Reduce heat to 180 degrees Celsius and bake for 25 more minutes, or until golden brown.
- Serve with veggies, fries, or salad.
CIPATE
Its a kind of a big meat pie that is a traditionnal meal here in Quebec...... hope you will like it...
Provided by stephanie
Categories One Dish Meal
Time 8h
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350F degrees.
- Mix chicken, pork, beef and veal togheter.
- Add onion and season to taste, then set aside.
- In a deep oven-baking dish, place salted pork fat.
- Cover with several layers of following ingredients: potatoes, meat preparation, small dough squares.
- End with a dough layer.
- Cover completely with water and add a pie shell made with remaining dough.
- Cover the baking dish.
- Cook in oven until dough begins to absorb a little fat.
- Uncover the baking dish and cook for another hour.
- Cover again, reduce to 300F and cook for about 6 hours.
- PIE DOUGH RECIPE------------.
- In a bowl, beat the eggs with the salt and water.
- In another bowl, mix all purpose flour with vegetable shortening, until mixture resembles coarse meal.
- Stir liquid in with two knifes, until dough gather into ball.
- Cover and chill dough for an hour.
Nutrition Facts : Calories 569.3, Fat 33.9, SaturatedFat 11.4, Cholesterol 111.5, Sodium 215.8, Carbohydrate 36.4, Fiber 3.3, Sugar 1.2, Protein 28.6
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!
CIPATE PIE
This layered meat pie is great if you have the time to prepare it. I am not sure where it comes from, but it is delicious if you like meat pies!!
Provided by Andrea
Categories Pork Tenderloin
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 824.5 calories, Carbohydrate 33.3 g, Cholesterol 172.6 mg, Fat 47.4 g, Fiber 3.7 g, Protein 62.7 g, SaturatedFat 14.6 g, Sodium 1246.7 mg, Sugar 2.9 g
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 (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
SEA PIE (SIX PATES)
This is an old French recipe that was passed down from my great-grandmother to my mother and to myself and my family. Many people think that this has to do with fish or sea food when they see the name, but it does not have anything to do with fish at all. The name in French is six pates, which translated in English means 6 doughs.
Provided by Paulette N
Categories World Cuisine Recipes European French
Time 2h5m
Yield 16
Number Of Ingredients 7
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.
Nutrition Facts : Calories 631.4 calories, Carbohydrate 35 g, Cholesterol 126.2 mg, Fat 31.7 g, Fiber 3.4 g, Protein 48.6 g, SaturatedFat 8.9 g, Sodium 496.2 mg, Sugar 2.1 g
More about "cipate pie food"
QUEBEC CIPATE - RECIPE | SPICE TREKKERS
From spicetrekkers.com
- Mix well.3. Roll dough to ¼ inch (1/2 cm) thickness into the shape of the dish in which the cipâte will bake (ideally a large cast iron pot with a cover or a large, heavy roasting pan).
CIPâTE RECIPE - FLAUNT YOUR FRENCHNESS
From flauntyourfrenchness.ca
Estimated Reading Time 50 secs
QUEBECOIS-STYLE MIXED MEAT PIE (CIPAILLE) | SAVEUR
From saveur.com
CIPAILLE OR CIPATE (LAYERED MEAT PIE) RECIPE
From cdkitchen.com
CIPAILLE OR CIPATE (LAYERED MEAT PIE) RECIPE - COOKEATSHARE
From cookeatshare.com
CIPATE PIE YOU HAVE TO TRY - ANNUAIRE-VALAIS
From annuaire-valais.blogspot.com
THE PIE SHOP IN WARRENTON, VA WITH REVIEWS - YP.COM
From yellowpages.com
THE SECRET MEAT PIE: AN EXTRAORDINARY DISH TANGLED DEEP IN THE …
From nationalpost.com
50 BEST PIE RECIPES | RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD …
From foodnetwork.com
TOURTIERE - TRADITIONAL AND AUTHENTIC CANADIAN RECIPE - 196 FLAVORS
From 196flavors.com
UN CIPâTE NAVIGUANT ENTRE LES GéNéRATIONS - LA PRESSE
From lapresse.ca
LE CIPâTE... LA VRAIE DE VRAIE MéTHODE TRADITIONNELLE DE LE FAIRE
From pinterest.ca
SIXCOOK - CIPATE PIE RECIPE
From harbourhi.com
CIPATE CANADIAN RECIPE BY FOOD.MASTER | IFOOD.TV
From ifood.tv
CIPAILLE OR CIPATE (LAYERED MEAT PIE) RECIPE | CDKITCHEN.COM
From pinterest.com
RECIPES - ACADIAN GENEALOGY - HISTORICAL ACADIAN-CAJUN RESOURCES
From acadian.org
CIPâTE (CIPAILLE) D'AUTREFOIS - RECETTES DU QUéBEC | FOOD, SAVORY …
From pinterest.ca
CIPAILLE OR CIPATE (LAYERED MEAT PIE) - BIGOVEN.COM
From bigoven.com
GATINEAU CHEF SHARES RECIPE FOR 'BIG MEAT CUBE' KNOWN AS …
From cbc.ca
CIPATE PIE YOU HAVE TO TRY - RECIPES
From asagarnia.blogspot.com
9 ACADIAN FOODS YOU HAVE TO TRY IN NEW BRUNSWICK
From tourismnewbrunswick.ca
QUEBEC CIPATE - RECIPE | SPICE TREKKERS | RECIPE | RECIPES, SPICE ...
From pinterest.ca
CIPATE PIE - REVIEW BY SABORBRIGHT - ALLRECIPES.COM
From allrecipes.com
49 CIPATE-CIPAILLE IDEAS | COOKING RECIPES, RECIPES, FOOD
From pinterest.ca
CIPATE - OFFICIAL OUTWARD WIKI
From outward.fandom.com
BCL - CIPATE PIE YOU HAVE TO TRY - BLACK CLOVER LEAF
From blackcloverleaf.blogspot.com
FRINKFOOD - CIPATE PIE
From frinkfood.com
CIPATE PIE - REVIEW BY TASTYTANIA - ALLRECIPES.COM
CIPAILLE | TRADITIONAL SAVORY PIE FROM QUEBEC, CANADA
From tasteatlas.com
PâTé à LA VIANDE OR ACADIAN MEAT PIE - A CANADIAN FOODIE
From acanadianfoodie.com
CIPâTE | RECETTES DU QUéBEC
From recettes.qc.ca
17 COOL CIPATE IDEAS | RECIPES, FOOD, SAVORY PIES RECIPES
From pinterest.ca
CIPâTE DE LA FAMILLE - RECETTES DU QUéBEC
From recettes.qc.ca
CÍ RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CIPAILLE (SEA PIE) AN OLD FRENCH RECIPE FROM QUEBEC! - PINTEREST
From pinterest.com
CIPAILLE OR CIPATE (LAYERED MEAT PIE) - CANADIAN RECIPE
From cajuncookingrecipes.com
GIANT FOOD SALARIES IN WARRENTON, VA | GLASSDOOR
From glassdoor.com
MOM’S CIPâTE (LAYERED MEAT PIE) | MAPLE FROM CANADA
From maplefromcanada.ca
CIPATE PIE | RECIPE | RECIPES, HOMEMADE COLESLAW, SPICE RECIPES
From pinterest.com
CIPATE PIE - REVIEW BY MOOCHER - ALLRECIPES.COM
From allrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love