Recipe#5736

Title: Cipaille or Cipate (Layered Meat Pie)

Source: A Taste of Quebec by Julian Armstrong Posted by: Linda Davis

      Yield: 8 servings
 
      2 lb Boneless chicken meat               1 ts Salt
      2 lb Lean beef                         1/2 ts Ground black pepper
      2 lb Lean pork                         1/4 ts Mixed ground cloves, nutmeg,
      4 md Onions, coarsely chopped                 -cinnamon, allspice
    1/4 lb Salt pork, thinly sliced            2 c  Chicken stock (approximate)
      2 c  Potatoes, peeled and cubed     
 
  Traditionally this layered pie is best made with game.  Failing a supply of
  venison or pheasant it can be made with a mixture of meats and poultry as
  is this recipe.
  
  Servings:  8 to 10
  
  Pastry for double crust pie Cut chicken, beef and pork into 1 inch cubes
  and place in a large bowl. Combine with onions; cover and refrigerate for
  at least 12 hours or overnight.
  
  Arrange salt pork evenly in the bottom of a 3 quart casserole, preferably
  cast iron with a cover.  Layer with 1/3 of the meat mixture and 1/3 of the
  potatoes; season with 1/3 of salt, pepper and spices.  Roll out half of the
  pastry slightly thicker than for a normal pie and arrange on the potato
  layer, cutting a small hole in the centre.  Repeat with 2 more layers of
  meat and potatoes seasoned with salt, pepper and spices.  Cover with
  remaining pastry, cutting a small hole in the centre.
  
  Slowly add enough chicken stock through the hole until liquid appears.
  Cover dish and bake in a preheated 400 deg F oven for 45 minutes or until
  liquid simmers.  Reduce temperature to 250 deg F and continue to bake,
  covered, for 5 to 6 hours more or until top crust is a rich golden brown.