Cipaille or cipate (layered meat pie) Recipe

Home -> [Appetizers, Meats, Poultry, Tarts & Pies, Terrines / Mousses & Pates] -> [Cipaille or cipate (layered meat pie) Recipe]

Cipaille or cipate (layered meat pie)

Artist:	_	Yield:	8
Categories:	Appetizers, Meats, Poultry, Tarts & Pies, Terrines / Mousses & Pates	Rating:	0
Favorites	Add to Favorites	Print Recipe

Ingredients:

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

Procedures:

1	Traditionally this layered pie is best made with game.
2	Failing a supply of venison or pheasant it can be made with a mixture of meats and poultry as is this recipe.
3	Servings: 8 to 10 pastry for double crust pie cut chicken, beef and pork into 1 inch cubes and place in a large bowl.
4	Combine with onions; cover and refrigerate for at least 12 hours or overnight.
5	Arrange salt pork evenly in the bottom of a 3 quart casserole, preferably cast iron with a cover.
6	Layer with 1/3 of the meat mixture and 1/3 of the potatoes; season with 1/3 of salt, pepper and spices.
7	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.
8	Repeat with 2 more layers of meat and potatoes seasoned with salt, pepper and spices.
9	Cover with remaining pastry, cutting a small hole in the centre.
10	Slowly add enough chicken stock through the hole until liquid appears.
11	Cover dish and bake in a preheated 400 deg f oven for 45 minutes or until liquid simmers.
12	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.