Cipaille – Layered meat and potato pie
- 2 pounds pork shoulder, cubed
- 1 pound veal, cubed
- 1 pound beef, cubed
- 1/2 pound wild game (optional), cubed
- 5 potatoes, thinly sliced
- 1 onion, diced
- 2 cloves garlic, minced
- 1/2 teaspoon ground allspice
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground cloves
- Salt and pepper to taste
- Store-bought or homemade pastry dough for pie crust
- 4 cups beef or vegetable stock
Cipaille, also known as sea pie, is a hearty French-Canadian dish with origins tracing back to early Quebec cuisine. It consists of multiple layers of different meats such as pork, veal, beef, and game, interlaced with slices of potato and spiced with savory herbs. Usually enclosed within a crispy pastry crust, the pie is slowly baked for several hours, allowing the flavors to intensify and meld together. It's a traditional meal particularly popular during the colder months and festive occasions. Served hot, it's a comforting, rustic dish that showcases the depth of flavor achievable through simple, well-chosen ingredients and patience in cooking. Description by ChatGPT.
Welcome, culinary adventurers! Today we are diving into the rustic flavors of Canadian heritage with a classic Cipaille. This hearty layered meat and vegetable pie is a celebration of Canadian cuisine with roots stretching back to the early days of transatlantic travel. The name "Cipaille" may well be a phonetic deformation of "sea pie," a dish sailors once prepared for lengthy voyages. Let's embark on this journey to create a comforting, satisfying dish that's perfect for a chilly evening.
Ingredients:
- 1 roast pork, cut into cubes
- 1 roast veal, cut into cubes
- 1 duck breast, skinless, cut into cubes
- 4 pork tenderloins, cut into cubes
- 4 minced garlic cloves
- 4 large potatoes, sliced
- Herbs: 4 tbsp thyme, 3 tbsp savory
- A pinch of nutmeg
- A cinnamon stick
- 1 tsp cloves
- Salt and pepper
- 4 chicken thighs (optional)
- Mixed vegetables (carrots, turnips/rutabaga)
- Herb-seasoned salt or sea salt
- Breadcrumbs (for layering)
- Pie dough (for the top crust)
- Aluminum foil (for covering during baking)
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Prep Time: 1 hour (excluding marinating overnight)
Cook Time: 4 hours
Total Time: 5 hours (plus marinating time)
Equipment: Large mixing bowl, large pot or roasting pan, refrigerator, oven
Servings: 8-10
Instructions:
1. In a large bowl, combine all the cubed meats, garlic, thyme, savory, nutmeg, a cinnamon stick, cloves, salt, and pepper. Mix thoroughly with your hands to ensure all meats are well seasoned.
2. Transfer the mixture to a container, cover, and refrigerate overnight to allow the flavors to meld.
3. The next morning, remove the marinated meat from the refrigerator. Preheat the oven to 350°F (175°C).
4. In a large roasting pan or pot, create a layer of sliced potatoes at the bottom, then a layer of the marinated meat mixture.
5. Add a layer of mixed vegetables (carrots, turnips, or rutabaga) and season with herb-seasoned salt or sea salt.
6. Sprinkle breadcrumbs over the vegetables before adding another layer of meat. Repeat the layering until all ingredients are used up, finishing with a layer of potatoes on top.
7. Roll out and place the pie dough over the final layer of potatoes, ensuring it completely covers the mixture. Seal the edges to lock in the moisture.
8. Cover the pie with aluminum foil and bake at 350°F (175°C) for approximately 4 hours. After 3 hours, remove the foil to allow the crust to brown for the final hour of baking.
9. Once cooked, the Cipaille should have a golden crust and the meat should be tender. Let it cool slightly before serving.
Cooking Tips:
- For a more flavorful crust, brush the top of the pie dough with an egg wash before baking.
- To ensure even cooking and prevent the crust from burning, keep an eye on the pie during the final hour and adjust the temperature if necessary.
Attribution: Henri-Luc's recipes. Find more delicious explorations on their YouTube channel at https://www.youtube.com/@LesrecettesdHenriLuc
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