Best Pati A La Rapure Rappe Pie Recipes

PATI A LA RAPURE (RAPPE PIE)

Steps:

• In a large stockpot, place chicken, quartered onions, 1 carrot, celery and salt.
• Add water until ingredients are just covered.
• Bring to boil.
• Reduce heat to simmer and skim off any impurities that rise to the surface.
• Simmer 2½ hours or until meat is tender.
• When done, remove skin and bones from chicken and cut meat into pieces.
• Strain stock, discard vegetables and reserve liquid.
• Preheat oven to 400°F
• Fry bacon until crisp.
• Peel potatoes then grate very fine, or purée in a blender.
• Squeeze 1 cup of potatoes at a time through a clean dish towel to remove liquid.
• Reserve all liquid.
• Place drained potatoes in a large bowl. Measure liquid.
• Measure out an equal amount of chicken stock then discard potato liquid.
• In a stockpot bring chicken stock to a rolling boil. Gradually stir hot stock into potatoes and mix thoroughly until all lumps are removed. As boiling stock cooks potatoes, they will take on a jelly-like appearance.
• Season with salt and pepper.
• Stir vigorously.
• Cover bottom of a well-greased pan with half of the potato mixture.
• Arrange pieces of chicken, diced onions, carrots and pats of butter on top, distributing evenly.
• Cover with the other half of potato mixture and another layer of onions, carrots and butter.
• Top with strips of bacon to form the crust. Bake 2 hours or until a browned crust forms.
• Serve piping hot.

RAPPIE PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 10x14x2-inch baking pan.
• Heat margarine in a skillet over medium heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue to cook and stir until onion is very tender and dark brown, about 40 minutes more.
• Bring chicken broth to a boil in a large pot; stir in chicken breasts, reduce heat, and simmer until chicken is no longer pink at the center, about 20 minutes. Remove from heat. Remove chicken breasts to a plate using a slotted spoon; reserve broth.
• Juice potatoes with an electric juicer; place dry potato flesh into a bowl and discard juice. Stir salt and pepper into potatoes; stir in enough reserved broth to make the mixture the consistency of oatmeal. Set remaining broth aside.
• Spread half of potato mixture evenly into the prepared pan. Lay cooked chicken breast evenly over potatoes; scatter caramelized onion evenly over chicken. Spread remaining potato mixture over onions and chicken to cover.
• Bake in the preheated oven until golden brown, about 1 hour. Reheat chicken broth; pour over individual servings as desired.

RAPPY PIE (ACADIAN FOOD)

Steps:

• Cook chicken, onions, carrots, celery, and salt in water to cover.
• Bring to a boil and simmer for about 2 hours.
• Remove skin and bones and cut chicken in small pieces.
• Strain broth.
• Peel potatoes, grate very fine like you would make potato pancakes.
• Or puree in blender.
• Working with 2 cups at a time, squeeze it in a clean cloth to remove as much liquid as possible {save liquid}.
• Empty potato into a large bowl {the potatoes will look like snow}.
• Measure liquid and discard, measure an equal amount of the very hot broth and gradually mix in the grated potatoes.
• {Potato will swell}The potato will change color.
• Spread 1/2 in a greased pan 15x20 and cover with chicken, spread the rest on top.
• Dot with butter, it will make the crust golden brown.
• Bake at 400 until top start to brown {30 minutes}.
• Lower oven to 350 and continue baking for another 2 hours.
• This may be made with beef, clams etc.
• You can serve it with pickles.

RAPPIE PIE

Steps:

• 1. Directions: 1. Preheat oven to 350 degrees F/180 degrees C. 2. Cut chicken into large pieces. Place in pot with just enough water to completely cover. Add onions , celery ,carrots and simmer until chicken is tender. 3. Remove chicken from the pot, , take out the celery and carrots but not the onions and reserving the broth. This is very important to have a VERY good broth. Remove meat from the bones. Cut meat into smaller, bite-sized pieces. 4. Grate potatoes. I bought a juicer that collects the pulp in the back rather than grate all your potatoes buy hand, Place grated potatoes in cotton bag. I use a thin dish towel and squeeze vigorously to extract all the water. The goal is to get rid of as much water as possible by squeezing it out .Make SURE to save and measure the saved potato water. Save all the starch that has collected in the bottom of the bowl ,add to the grated potatoes. 5. Bring the reserved chicken broth to a boil. Scald the grated potatoes in an amount of broth equal to approximately the water you extracted from the potatoes. Blend the broth with the potatoes , pore in 3 stages so the potato mixture gets mixed very well 6. Add half of the potato mixture into greased rectangular baking pan or a large casserole dish Add the chicken, then top with remaining potato mixture. Place salt pork or bacon on top , not lots ,just pieces here and there. 7. Bake for 2 hours, or until top is uniformly brown.