Cipaille Meat Pot Pie Recipes

CIPAILLE (MEAT POT PIE)

Steps:

• At least 24 hours in advance, remove bones from meat and cut into cubes of 1.5 cm (include fat, pork and beef) and mix the meat, onion and spices, the first savory, salt and pepper and refrigerate for 24 hours.
• Make the broth by combining the skin and bones off the chicken, the bones of the meat, 3-4 liters of water, vegetables and seasonings in large saucepan. Bring to the boil and simmer gently for about 2 hours. Strain the broth and refrigerate.
• In the morning, prepare the dough: Cut the shortening into the flour mixture, baking powder and salt with a pastry blender or two knives, until the pieces of shortening are pea-sized. Add just enough cold water and beaten egg to form a ball. Avoid excessive handling of the dough. Refrigerate for an hour.
• Peel and cut the potatoes into cubes of 1.5 cm. Put them in a salt water dish to prevent darkening.
• In the bottom of a large pot, alternate rows of meat and potatoes (use half of each ingredient for this step) and lightly sprinkle with some of the 1/2 teaspoon dried savory.
• Roll out half the dough to the pot's diameter and place the disc on the last row. Even alternating rows of meat and potatoes and raises the second disk of dough.
• Heat oven to 250'F. Make sure the pot will fit in the oven.
• Using the (long!) Handle of a wooden spoon, drill a hole 2 cm in diameter in the center of the above-crust (at least break through both layers of crust). Pour the hot stock through hole and fill to the top crust.
• Cover and cook in low oven until the scent makes you crazy!- at least five hours (can go 7 or 8 hours). Serve with homemade coleslaw.

CIPAILLE POT PIE

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!

CLASSIC CHICKEN POT PIE

Steps:

• Preheat the oven to 425 degrees F.
• In a heavy-duty pot, cook the onion, celery and carrot with the butter on medium to high heat until the vegetables are soft. Add the garlic and cook until fragrant (be careful not to burn). Stir in the flour and cook until a paste forms. Reduce to low heat and add the chicken broth, half-and-half, sea salt, sage, pepper, allspice, nutmeg, dry mustard and cayenne. Cook until thickened, periodically stirring. Remove from the heat and add the chicken and peas. (Pot pie filling can be made the day before and chilled, or day-of if using right away.) Portion the pot pie filling into 4 small oven-safe crocks or baking dishes, with at least 1 cup filling per dish. Cut the puff pastry sheets according to the sizes of the baking dishes, enough to cover the top.
• Bake until the puff pastry is golden brown and has risen, 15 to 20 minutes. Serve immediately.

SEA PIE (SIX PATES)

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.

CIPAILLE (QUEBEC STYLE MEAT PIE RECIPE

Steps:

• 1. Make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the flour, sugar, and salt. Add the cold butter, and mix on medium-low speed until the butter has broken down into pea-sized crumbles. Turn down the mixer to low speed and drizzle in 3/4 C. very cold water; continue mixing until the dough just comes together. 2. Turn out the dough and separate out 1/3 from the rest; press the 2 resulting uneven pieces of dough into 1" thick disks. Wrap each tightly in plastic wrap and refrigerate for at least 1 hour or overnight. 3. In a large bowl, combine the rabbit, pork belly, stew meat, lamb, hen legs, duck legs, onions, and garlic. Add half each of the savory, cinnamon, and clove and season with salt to taste. Add the wine and mix well to coat the meat evenly with the marinade. Cover and refrigerate overnight. 4. About 8 hours before you plan to serve the cipaille, assemble the pie. Retrieve the dough and let soften at room temperature for 10-15 min. Preheat the oven to 400 degrees and set rack near bottom of the oven with no racks above it. Place a large rimmed baking sheet on the floor of the oven to catch any drips. 5. Grease the bottom and sides of a deep, 3 1/2 qt. ovenproof casserole with butter. In a medium bowl, add the potatoes, remaining spices, and some Kosher salt and pepper. Toss and set aside. Retrieve the marinated meat from the fridge and set the duck drumsticks and hen legs aside. In a small bowl, whisk the yolks and heavy cream, and set aside. 6. On a lightly floured work surface, using a lightly floured rolling pin, roll out the larger disk of dough to 1 16" circle about 1/8" thick. Gently lift and set the sheet into the casserole, pressing it to the corners and line the sides of the dish with about 1" overhang around the top edges of the pot. Place the marrow bone upright in the center of the casserole. Next, cover the bottom of the casserole with a layer of the mixed meats and onions. Add half of the potatoes, followed by another layer of meats. Add the remaining potatoes, followed by any remaining meats; arrange the reserved hen legs and duck drumsticks so that the bones stick up over the surface of the dish, then add enough stock to just cover the filling. (Reserve the remaining stock for basting). 7. Lightly flour a work surface again, and roll out the remaining dough disk to a 11" circle. Use a paring knife to cut 5 small X's in the dough where the bones will poke through. Lift and place the dough onto the top of the pie, carefully setting the openings around the bones. Pinch the seam all the way around the rim of the pot to seal, trimming away any excess dough. Brush all over with the yolk wash. 8. Bake for 20 minutes, then lower the temperature to 300 degrees and continue baking. Once the top layer of dough no longer looks raw (after about 1 hour of cooking), baste the top of the pie with the remaining stock every 30 minutes. continue baking until the duck legs are very tender and break apart when prodded with a fork, 5-6 hours. The crust should be very dark, but if it starts to burn before the meat is tender, cover the surface with foil and finish cooking. If the drips on the tray at the bottom of the oven start smoking, swap out for a clean tray. 9. Let the cipaille rest at room temperature for about 1 hour before serving to allow the meats to absorb some of the juices. (The pie will be soupy inside.) Serve scooped into bowls.

POT PIE WITH LEFTOVER POT ROAST AND VEGETABLES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Place one pie crust into a pie pan and press into place; prick bottom and sides with a fork. Set the second pie crust aside.
• Bake pie crust in the preheated oven for 3 to 5 minutes; it will still be pliable so you can seal it with the top crust later. Remove from the oven and lower temperature to 375 degrees F (190 degrees C).
• Melt butter in a large pan over medium heat. Whisk in flour to make a roux; cook and whisk until golden, 3 to 4 minutes. Whisk in beef broth; continue to cook, whisking constantly, until thickened, 3 to 5 minutes. Add hot pepper sauce, salt, and pepper.
• Stir in shredded pot roast, potatoes, carrots, onions, peas, and corn. Pour into the partially baked pie crust and cover with the remaining pie crust. Fold the edges of the top crust under the bottom crust and press edges together to seal. Cut 3 to 4 slits in the top crust to allow steam to escape.
• Bake in the preheated oven until crust is golden brown, 35 to 45 minutes.