Cipaille or cipâtes or six-pâtes. This is a traditional dish from Quebec, Canada based on an old English meal ( see below). There are a lot of variations but this is the recipe I discovered. It is usually made with a combination of game meat but I used pork, beef and chicken. Feel free to be creative! It is a simple recipe! Cube the meat, mix it all together and add some salt and pepper, slice the potatoes and onions. Prepare pie crust and line your favourite CI Dutch oven. Put in a layer of meat, a layer of potatoe slices and a layer of onions cover with a layer of pie crust then more meat, potatoes and onions. Keep layering until you reach the top and complete with a final layer of pie crust. Put a small hole in the centre of the crust and pour in 1 cup of beef broth. Dont forget to leave room for the lid!! Pre-heat your oven to 225f and once it is at temp put your Dutch oven in and wait from 12 to 14 hours!! I usually put it in the oven before bed and let it cook overnight. My wife, who isnt a big meat eater (silly girl) loves this meal. A sturdy meat pie with a historic flavour. The history of this dish goes back to at least 1747, when Hannah Glasses cookbook gave the recipe for a Cheshire Pork Pie for Sea consisting of layers of salt pork, meat, and potatoes. The recipe, with a myriad of variations, shows up in American cookbooks from 1796 and 1824 as well. There is a traditional Quebec layered meat pie called cipaille (pronounced sea pie). The similarity between the two meat pies probably is no coincidence! There are also very similar pies are called cipâtes and six-pâtes. Step by step pictures shown below.
Posted on: Wed, 24 Dec 2014 00:45:58 +0000
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