Cipaille Quebec Style Meat Pie Recipes

TOURTIERE (FRENCH CANADIAN MEAT PIE)

Steps:

• Place flour, salt, and frozen butter slices into the bowl of a food processor. Pulse on and off until butter is about the size of peas, about 30 seconds. Stir vinegar into cold water; drizzle water/vinegar into the flour mixture. Pulse on and off until mixture is crumbly and holds together when you pinch a piece off, about 10 seconds. If dough isn't pressing together, drizzle in another teaspoon of water.
• Transfer mixture to a work surface. Press it together until it becomes a lump of dough. Wrap in plastic wrap. Refrigerate until chilled, at least 1 hour.
• Mix salt, pepper, thyme, sage, cinnamon, ginger, nutmeg, allspice, mustard, clove, and cayenne together in a small bowl.
• Place potato quarters in a saucepan; cover with cold water. Add 1 teaspoon kosher salt. Bring to a boil over high heat; reduce heat. Simmer until cooked through, 10 to 15 minutes. Scoop out potatoes and transfer to a bowl; save cooking liquid. Mash potatoes with a potato masher.
• Melt butter in a skillet over medium heat. Add chopped onion and a pinch of salt. Cook and stir until onions turn golden, 10 to 15 minutes.
• Stir garlic, celery, and spice blend into the skillet with onions. Stir until onion mixture is evenly coated with the spices, about 30 seconds. Add ground beef and ground pork. Ladle about 3/4 cup of the potato cooking liquid into the skillet.
• Cook and stir until meat is browned and has a very fine, almost pastelike texture. Continue cooking, stirring occasionally, until meat is tender and most of the liquid has evaporated, about 45 minutes. Stir in mashed potatoes. Remove from heat and cool to room temperature.
• Preheat oven to 375 degrees F (190 degrees C).
• Divide chilled dough into 2 pieces, one just slightly larger than the other. Roll the larger piece out into a 12-inch circle on a lightly floured work surface. Place in a 9-inch deep dish pie plate. Roll top crust out into a circle about 11 inches in diameter. Cut small slits in the top crust to allow steam to escape.
• Fill bottom crust with the meat mixture; smooth out the surface. Whisk egg and water together to make egg wash. Brush edges of the bottom crust with egg wash. Place top crust on the pie and press lightly around the edges to seal. Trim excess dough from the crust. Crimp the edges of the crust. Brush entire surface of the pie with egg wash.
• Place in preheated oven. Bake until well browned, about 1 hour. Let cool to almost room temperature before serving.

CIPATE PIE

Steps:

• Cut chicken, beef, and pork into 1 inch cubes, and place in a large bowl. Stir in onions. Cover, and refrigerate overnight.
• Arrange salt pork evenly in the bottom of a 3 quart casserole dish with a cover. Layer with 1/3 of the meat mixture and 1/3 of the potatoes; season with salt and pepper. Roll out half of the pastry a little bit thicker than for a normal pie and arrange on the potato layer, cutting a small hole in the middle. Repeat with 2 more layers of meat and potatoes seasoned with salt and pepper. Cover with remaining pastry, and cut a small hole in the middle of that layer too. Slowly add enough chicken stock through the hole until liquid appears. Cover dish.
• Bake at 400 degrees F (205 degrees C) for 45 minutes, or until liquid simmers. Reduce temperature to 250 degrees F (120 degrees C). Bake for 5 to 6 hours more, or until top crust is a rich golden brown.

CIPAILLE POT PIE

Steps:

• Preheat oven 400°F.
• Combine onions and cubed meats; set aside.
• Line large casserole or large roast pan with rolled out pasty dough.
• Layer ingredients in prepared pan.
• Start with 1/3 of the meat, add 1/2 potatoes and continue layering finishing with the meat. Add chicken bouillon until you can see the juice a bit on top.
• Cover with pastry; Make a hole on center of pie to let steam escape.
• Cover pan with foil.
• Bake for 1 hour.
• Reduce meat to 250°F and continue cooking another 5 hours.
• Keep an eye on the pie to make sure it doesn't dry out. Add more bouillon if necessary.
• Tip: Cubed meat and onions should be prepared the day before, covered and refrigerated overnight;this makes it tastier.
• Serve with beets, chow chow, home made ketchup, Heinz ketchup and an assortment of pickles, a side bowl of cooked carrots or string beans.
• This will be hit!

CIPAILLE (MEAT POT PIE)

Steps:

• At least 24 hours in advance, remove bones from meat and cut into cubes of 1.5 cm (include fat, pork and beef) and mix the meat, onion and spices, the first savory, salt and pepper and refrigerate for 24 hours.
• Make the broth by combining the skin and bones off the chicken, the bones of the meat, 3-4 liters of water, vegetables and seasonings in large saucepan. Bring to the boil and simmer gently for about 2 hours. Strain the broth and refrigerate.
• In the morning, prepare the dough: Cut the shortening into the flour mixture, baking powder and salt with a pastry blender or two knives, until the pieces of shortening are pea-sized. Add just enough cold water and beaten egg to form a ball. Avoid excessive handling of the dough. Refrigerate for an hour.
• Peel and cut the potatoes into cubes of 1.5 cm. Put them in a salt water dish to prevent darkening.
• In the bottom of a large pot, alternate rows of meat and potatoes (use half of each ingredient for this step) and lightly sprinkle with some of the 1/2 teaspoon dried savory.
• Roll out half the dough to the pot's diameter and place the disc on the last row. Even alternating rows of meat and potatoes and raises the second disk of dough.
• Heat oven to 250'F. Make sure the pot will fit in the oven.
• Using the (long!) Handle of a wooden spoon, drill a hole 2 cm in diameter in the center of the above-crust (at least break through both layers of crust). Pour the hot stock through hole and fill to the top crust.
• Cover and cook in low oven until the scent makes you crazy!- at least five hours (can go 7 or 8 hours). Serve with homemade coleslaw.

CIPAILLE (QUEBEC STYLE MEAT PIE RECIPE

Steps:

• 1. Make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the flour, sugar, and salt. Add the cold butter, and mix on medium-low speed until the butter has broken down into pea-sized crumbles. Turn down the mixer to low speed and drizzle in 3/4 C. very cold water; continue mixing until the dough just comes together. 2. Turn out the dough and separate out 1/3 from the rest; press the 2 resulting uneven pieces of dough into 1" thick disks. Wrap each tightly in plastic wrap and refrigerate for at least 1 hour or overnight. 3. In a large bowl, combine the rabbit, pork belly, stew meat, lamb, hen legs, duck legs, onions, and garlic. Add half each of the savory, cinnamon, and clove and season with salt to taste. Add the wine and mix well to coat the meat evenly with the marinade. Cover and refrigerate overnight. 4. About 8 hours before you plan to serve the cipaille, assemble the pie. Retrieve the dough and let soften at room temperature for 10-15 min. Preheat the oven to 400 degrees and set rack near bottom of the oven with no racks above it. Place a large rimmed baking sheet on the floor of the oven to catch any drips. 5. Grease the bottom and sides of a deep, 3 1/2 qt. ovenproof casserole with butter. In a medium bowl, add the potatoes, remaining spices, and some Kosher salt and pepper. Toss and set aside. Retrieve the marinated meat from the fridge and set the duck drumsticks and hen legs aside. In a small bowl, whisk the yolks and heavy cream, and set aside. 6. On a lightly floured work surface, using a lightly floured rolling pin, roll out the larger disk of dough to 1 16" circle about 1/8" thick. Gently lift and set the sheet into the casserole, pressing it to the corners and line the sides of the dish with about 1" overhang around the top edges of the pot. Place the marrow bone upright in the center of the casserole. Next, cover the bottom of the casserole with a layer of the mixed meats and onions. Add half of the potatoes, followed by another layer of meats. Add the remaining potatoes, followed by any remaining meats; arrange the reserved hen legs and duck drumsticks so that the bones stick up over the surface of the dish, then add enough stock to just cover the filling. (Reserve the remaining stock for basting). 7. Lightly flour a work surface again, and roll out the remaining dough disk to a 11" circle. Use a paring knife to cut 5 small X's in the dough where the bones will poke through. Lift and place the dough onto the top of the pie, carefully setting the openings around the bones. Pinch the seam all the way around the rim of the pot to seal, trimming away any excess dough. Brush all over with the yolk wash. 8. Bake for 20 minutes, then lower the temperature to 300 degrees and continue baking. Once the top layer of dough no longer looks raw (after about 1 hour of cooking), baste the top of the pie with the remaining stock every 30 minutes. continue baking until the duck legs are very tender and break apart when prodded with a fork, 5-6 hours. The crust should be very dark, but if it starts to burn before the meat is tender, cover the surface with foil and finish cooking. If the drips on the tray at the bottom of the oven start smoking, swap out for a clean tray. 9. Let the cipaille rest at room temperature for about 1 hour before serving to allow the meats to absorb some of the juices. (The pie will be soupy inside.) Serve scooped into bowls.