Cipaille or Cipate (Layered Meat Pie)

Name: Cipaille or Cipate (Layered Meat Pie)
Prep time: 12 h 30 min
Cook time: 6 h 45 min
Total time: 19 h 15 min
Cuisine: Canadian
Ingredients: 2 pounds boneless pheasant, duck or chicken meat; 2 pounds lean venison or beef; 2 pounds lean pork; 4 medium onions, coarsely chopped; 1/4 pound salt pork, thinly sliced; 2 Cups potatoes, peeled and cubed; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 1/4 teaspoon mixed ground cloves, nutmeg, cinnamon, allspice; 2 Cups chicken stock (approximate); 1 short crust pie dough (recipe follows); 2 eggs; 1⁄2 teaspoon salt; 1 Cup water; 2 Cups all-purpose flour; 3⁄4 Cup vegetable shortening or lard

Instructions

Prep:12h 30minCook:6h 45min

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.

Updated at: Thu, 21 Nov 2024 14:03:52 GMT