CIPATE
Its a kind of a big meat pie that is a traditionnal meal here in Quebec...... hope you will like it...
Provided by stephanie
Categories One Dish Meal
Time 8h
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350F degrees.
- Mix chicken, pork, beef and veal togheter.
- Add onion and season to taste, then set aside.
- In a deep oven-baking dish, place salted pork fat.
- Cover with several layers of following ingredients: potatoes, meat preparation, small dough squares.
- End with a dough layer.
- Cover completely with water and add a pie shell made with remaining dough.
- Cover the baking dish.
- Cook in oven until dough begins to absorb a little fat.
- Uncover the baking dish and cook for another hour.
- Cover again, reduce to 300F and cook for about 6 hours.
- PIE DOUGH RECIPE------------.
- In a bowl, beat the eggs with the salt and water.
- In another bowl, mix all purpose flour with vegetable shortening, until mixture resembles coarse meal.
- Stir liquid in with two knifes, until dough gather into ball.
- Cover and chill dough for an hour.
Nutrition Facts : Calories 569.3, Fat 33.9, SaturatedFat 11.4, Cholesterol 111.5, Sodium 215.8, Carbohydrate 36.4, Fiber 3.3, Sugar 1.2, Protein 28.6
CIPAILLE POT PIE
Pronounced 'sea pie' This is a traditional recipe that comes from The Gaspésie area. It is a pot pie that used to be made with wild meats and fowls. Nowadays, we make it with meats you find at the supermarket. A one pot meal so handy when you are serving a group.I found this recipe in a Recettes du Québec and adjusted it for us. My mother used to talk and make something like this; I wish she was around so I could get the exact recipe.
Provided by Sageca
Categories Savory Pies
Time 7h
Yield 12 serving(s)
Number Of Ingredients 9
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!
CIPATE PIE
This layered meat pie is great if you have the time to prepare it. I am not sure where it comes from, but it is delicious if you like meat pies!!
Provided by Andrea
Categories Pork Tenderloin
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 824.5 calories, Carbohydrate 33.3 g, Cholesterol 172.6 mg, Fat 47.4 g, Fiber 3.7 g, Protein 62.7 g, SaturatedFat 14.6 g, Sodium 1246.7 mg, Sugar 2.9 g
CIPATE PIE
This layered meat pie is great if you have the time to prepare it. I am not sure where it comes from, but it is delicious if you like meat pies!!
Provided by Andrea
Categories Pork Tenderloin
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 824.5 calories, Carbohydrate 33.3 g, Cholesterol 172.6 mg, Fat 47.4 g, Fiber 3.7 g, Protein 62.7 g, SaturatedFat 14.6 g, Sodium 1246.7 mg, Sugar 2.9 g
SEA PIE (SIX PATES)
This is an old French recipe that was passed down from my great-grandmother to my mother and to myself and my family. Many people think that this has to do with fish or sea food when they see the name, but it does not have anything to do with fish at all. The name in French is six pates, which translated in English means 6 doughs.
Provided by Paulette N
Categories World Cuisine Recipes European French
Time 2h5m
Yield 16
Number Of Ingredients 7
Steps:
- In a Dutch oven, cook meat over medium-low heat until the mixture begins to brown. Mix in onions and celery, and continue cooking for about 5 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange 2 pie crusts in a single layer on the bottom of a large roasting pan. Spread 1/2 of the meat over the pie crusts. Arrange 2 more pie crusts over the meat layer, and then spread remaining meat on top of the pastry. Top with remaining pastry. Press the pastry to the sides of the pan, and poke 8 small holes in the pastry to allow steam to escape.
- Bake for 1 hour, or until dough is golden brown and the pie is hot and bubbly.
Nutrition Facts : Calories 631.4 calories, Carbohydrate 35 g, Cholesterol 126.2 mg, Fat 31.7 g, Fiber 3.4 g, Protein 48.6 g, SaturatedFat 8.9 g, Sodium 496.2 mg, Sugar 2.1 g
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