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Cipaille or Cipate (Layered Meat Pie)

Cipaille or Cipate (Layered Meat Pie recipe image
This French dessert features Boneless chicken meat, Lean beef, Lean pork, Onions, coarsely chopped. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 1862.6
Dietary: Gluten-free
Description
This French dessert features Boneless chicken meat, Lean beef, Lean pork, Onions, coarsely chopped. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 2 pound Boneless chicken meat
  • 2 pound Lean beef
  • 2 pound Lean pork
  • 4 md Onions, coarsely chopped
  • 1/4 pound Salt pork, thinly sliced
  • 2 cup Potatoes, peeled and cubed
  • 1 teaspoon Salt
  • 1/2 teaspoon Ground black pepper
  • 1/4 teaspoon Mixed ground cloves, nutmeg,
Directions
  1. 1
    cinnamon, allspice 2 c Chicken stock (approximate) Traditionally this layered pie is best made with game.
  2. 2
    Failing a supply of venison or pheasant it can be made with a mixture of meats and poultry as is this recipe.
  3. 3
    Pastry for double crust pie Cut chicken, beef and pork into 1 inch cubes and place in a large bowl.
  4. 4
    Combine with onions; cover and refrigerate for at least 12 hours or overnight.
  5. 5
    Arrange salt pork evenly in the bottom of a 3 quart casserole, preferably cast iron with a cover.
  6. 6
    Layer with 1/3 of the meat mixture and 1/3 of the potatoes;
  7. 7
    season with 1/3 of salt, pepper and spices.
  8. 8
    Roll out half of the pastry slightly thicker than for a normal pie and
  9. 9
    arrange on the potato
  10. 10
    layer , cutting a small hole in the centre.
  11. 11
    Repeat with 2 more layers of meat and potatoes seasoned with salt, pepper and spices.
  12. 12
    Cover with remaining pastry, cutting a small hole in the centre.
  13. 13
    Slowly add enough chicken stock through the hole until liquid appears.
  14. 14
    Cover dish and bake in a preheated 400 deg F (204&# 194;°C) oven for 45 minutes or until liquid simmers.
  15. 15
    Reduce temperature to 250 deg F (121ðC) and continue to
  16. 16
    bake , covered, for 5 to 6 hours more or until top crust is a rich golden brown

Nutrition Facts

Servings 8

Amount Per Serving
Calories 1862.6kcal
% Daily Value *
Total Fat 97.3g150%
Saturated Fat 33.9g170%
Cholesterol 583.6mg195%
Sodium 5394.4mg225%
Total Carbohydrate 30.1g11%
Dietary Fiber 4.5g18%
Sugars 5.2g
Protein 192.9g386%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, beef, black, boneless, chicken, chopped, cipaille, cipate, cloves, coarsely, cubed, dessert, french, ground, layered, lean, meat, mixed, nutmeg, onions
Read it online: https://www.chefs-mate.com/recipe/cipaille-or-cipate-layered-meat-pie-2/