Best Cipaille Quebec Style Meat Pie Recipes
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 (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
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!
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