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Cipaille-or-Cipate-Layered-Meat-Pie

Cipaille or Cipate (Layered Meat Pie recipe image
This International dessert features Boneless chicken meat 1 teaspoon Salt, Lean beef 1/2 teaspoon Ground black pepper, Lean pork 1/4 teaspoon Mixed ground cloves, nutmeg, . 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: 1860.4
Dietary: Gluten-free
Description
This International dessert features Boneless chicken meat 1 teaspoon Salt, Lean beef 1/2 teaspoon Ground black pepper, Lean pork 1/4 teaspoon Mixed ground cloves, nutmeg, . 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 lbs Boneless chicken meat
  • 1 teaspoons Salt
  • 2 lbs Lean beef
  • 1/2 teaspoons Ground black pepper
  • 2 lbs Lean pork
  • 1/4 teaspoons Mixed ground cloves, nutmeg,
  • 4 md Onions, coarsely chopped -cinnamon, allspice
  • 1/4 lbs Salt pork, thinly sliced
  • 2 cups Chicken stock (approximate)
  • 2 cups Potatoes, peeled and cubed
Directions
  1. 1
    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 1860.4kcal
% Daily Value *
Total Fat 97.3g150%
Saturated Fat 33.9g170%
Cholesterol 583.4mg195%
Sodium 519.1mg22%
Total Carbohydrate 29.7g10%
Dietary Fiber 4.3g18%
Sugars 5.2g
Protein 192.8g386%

* 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: allspice, approximate, baking, beef, black, boneless, chicken, chopped, cinnamon, cipaille, cipate, cloves, coarsely, cubed, dessert, ground, international, layered, lean, meat
Read it online: https://www.chefs-mate.com/recipe/cipaille-or-cipate-layered-meat-pie/