Cipaille Or Cipate (layered Meat Pie)

  • on April 15, 2008
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Ingrients & Directions

2 lb Boneless chicken meat
2 lb Lean beef
2 lb Lean pork
4 md Onions, coarsely chopped
1/4 lb Salt pork, thinly sliced
2 c Potatoes, peeled and cubed
1 ts Salt
1/2 ts Ground black pepper
1/4 ts Mixed ground cloves, nutmeg,
-cinnamon, allspice
2 c Chicken stock (approximate)

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.

Yield: 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.

8 Servings

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