Sea Pie Six Pates Recipes

TOURTIER - SIX PIE

Steps:

• In a bowl sift flour with salt. Make a well in the center and add the butter and lard cut into small cubes. Mix lightly with the finger-tips along with the iced water. Form into a smooth dough. Divide into 2 discs, wrap in plastic wrap and refrigerate for 1 hour.
• Place all the meats through a fine mincer. Place the onion into a dry frying pan low heat and add the meat. Allow to fry gently in its own fat. When juices start top form in the bottom of the pan, season with the cinnamon, allspice, salt and pepper. Moisten the meat with water and cook very gently covered for 1 hour. Preheat the oven to 400 degrees. Cook potatoes in water. Drain and mash. Allow to cool. Add the meat mixture to the cold mashed potatoes and combine thoroughly. Season with more salt, to taste, if necessary.
• Roll out 1 disc of dough and place in a 10-inch pie plate. Brush surface with egg white. Prick the base and fill with the meat mixture, packing down lightly and smoothing the surface. Roll out the other disc of dough. Paint the rim with egg white and place the pastry lid on top. Secure the edges by crimping them together. Paint the pie with egg yolk and bake for 40 minutes.

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!