Best Cipate Pie Recipes

CIPATE PIE

Cipate Pie image

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 Meat and Poultry Recipes Pork Pork Tenderloin Recipes

Yield 8

Number Of Ingredients 11

Ingredients

2 pounds boneless chicken
2 pounds flank steak
2 pounds pork tenderloin
¼ pound salt pork, sliced
4 onions, chopped
¼ pound sliced ham
2 cups peeled and cubed potatoes
1 teaspoon salt
½ teaspoon ground black pepper
2 cups chicken broth
1 recipe pastry for a 9 inch double crust 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.

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

Lac-St-Jean Pie - Cipâte - Tourtière Du Lac-St-Jean image

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

Ingredients

2 lbs chicken, cubed
2 lbs pork, cubed
2 lbs stewing beef
2 lbs veal, cubed
2 large onions, chopped
2 cups potatoes, diced
2 cups mushrooms, sliced
2 cups carrots, sliced
1 1/2 cups celery, diced
1 tablespoon salt
1 teaspoon pepper
1 1/2 teaspoons savory
2 cups chicken stock
2 cups all-purpose white flour
1 teaspoon salt
1 teaspoon baking powder
3/4 cup shortening
1/2 cup milk

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.