French Canadian Cipaille – Layered Meat & Seafood Pie
A hearty pie from Québec, Cipaille (pronounced "sea-pie") is a slow-baked dish with layers of meat and sometimes seafood (especially along the coast), potatoes, and seasoned broth inside a golden pastry crust.
Ingredients (Serves 6–8):
* 300g pork shoulder, cubed
* 300g beef chuck, cubed
* 200g chicken thighs, cubed
* 300g firm white fish (optional coastal version)
* 4–5 potatoes, sliced
* 2 onions, sliced
* 1 tsp dried thyme
* Salt, pepper, butter
* 1.5 cups beef or chicken broth
* 1 batch shortcrust pastry (top and bottom)
Instructions:
1. Preheat oven to 160°C (320°F). Butter a deep baking dish.
2. Layer meats, fish (if using), onions, and potatoes with seasoning.
3. Pour in broth, then cover with pastry lid. Seal edges and cut steam vents.
4. Bake covered with foil for 4–5 hours, removing foil for last 30 mins to brown crust.
5. Let rest before serving.
Quebecois Tip:
Serve with pickled beets and mustard on the side for tradition.
A hearty pie from Québec, Cipaille (pronounced "sea-pie") is a slow-baked dish with layers of meat and sometimes seafood (especially along the coast), potatoes, and seasoned broth inside a golden pastry crust.
Ingredients (Serves 6–8):
* 300g pork shoulder, cubed
* 300g beef chuck, cubed
* 200g chicken thighs, cubed
* 300g firm white fish (optional coastal version)
* 4–5 potatoes, sliced
* 2 onions, sliced
* 1 tsp dried thyme
* Salt, pepper, butter
* 1.5 cups beef or chicken broth
* 1 batch shortcrust pastry (top and bottom)
Instructions:
1. Preheat oven to 160°C (320°F). Butter a deep baking dish.
2. Layer meats, fish (if using), onions, and potatoes with seasoning.
3. Pour in broth, then cover with pastry lid. Seal edges and cut steam vents.
4. Bake covered with foil for 4–5 hours, removing foil for last 30 mins to brown crust.
5. Let rest before serving.
Quebecois Tip:
Serve with pickled beets and mustard on the side for tradition.
French Canadian Cipaille – Layered Meat & Seafood Pie
A hearty pie from Québec, Cipaille (pronounced "sea-pie") is a slow-baked dish with layers of meat and sometimes seafood (especially along the coast), potatoes, and seasoned broth inside a golden pastry crust.
Ingredients (Serves 6–8):
* 300g pork shoulder, cubed
* 300g beef chuck, cubed
* 200g chicken thighs, cubed
* 300g firm white fish (optional coastal version)
* 4–5 potatoes, sliced
* 2 onions, sliced
* 1 tsp dried thyme
* Salt, pepper, butter
* 1.5 cups beef or chicken broth
* 1 batch shortcrust pastry (top and bottom)
Instructions:
1. Preheat oven to 160°C (320°F). Butter a deep baking dish.
2. Layer meats, fish (if using), onions, and potatoes with seasoning.
3. Pour in broth, then cover with pastry lid. Seal edges and cut steam vents.
4. Bake covered with foil for 4–5 hours, removing foil for last 30 mins to brown crust.
5. Let rest before serving.
Quebecois Tip:
Serve with pickled beets and mustard on the side for tradition.
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