Cipate Pie

4

"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!!"

Ingredients

{{adjustedServings}} servings 824 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 824 kcal
  • 41%
  • Fat:
  • 47.4 g
  • 73%
  • Carbs:
  • 33.3g
  • 11%
  • Protein:
  • 62.7 g
  • 125%
  • Cholesterol:
  • 173 mg
  • 58%
  • Sodium:
  • 1247 mg
  • 50%

Based on a 2,000 calorie diet

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Directions

  1. Cut chicken, beef, and pork into 1 inch cubes, and place in a large bowl. Stir in onions. Cover, and refrigerate overnight.
  2. 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.
  3. 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.
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Reviews

4
  1. 4 Ratings

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Great recipe...'cipate' is a French-Canadian tradition from the Eastern part of Quebec

Cipatte is a staple in our family and a largw number of families in northern new brunswick. We grew up with it but with game meats (moose, deer, rabbit,). Great alternative to turkey at christm...

I used this recipe and used the "Tourtiere spices " recipe on this site for the seasoning. I made a pie crust and cooked in an iron pot. Just like my friend Nelly from Quebec. In QUebec they mak...