Cipaille Or Cipate (Layered Meat Pie)
CDKitchen https://www.cdkitchen.com
Serves/Makes: 8 | Ready In: > 5 hrs
Ingredients:
2 pounds boneless chicken (white or dark meat)
2 pounds lean beef
2 pounds lean pork
4 medium onions, coarsely chopped
1/4 pound salt pork, thinly sliced
2 cups potatoes, peeled and cubed
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon mixed spices (a British spice mix) or pumpkin pie spice
2 cups chicken stock (as needed)
double crust pie pastry
Directions:
Cut the chicken, beef, and pork into 1-inch cubes. Place in a large bowl with the onions. Cover the bowl and refrigerate the meat for 12 hours.
When ready to bake the pie, preheat the oven to 400 degrees F.
Place the salt pork in an even layer in the bottom of a 3-quart casserole dish with a lid.
Place a layer of 1/3rd of the meat mixture, 1/3rd of the potatoes, and 1/3rd of the salt, pepper, and spices.
Roll out one of the pie pastries and place it over the potatoes. Cut a small hole in the center of the pie pastry.
Top the pastry with 2 more layers of meat, potatoes, and seasonings.
Place the remaining pie pastry over the top, again cutting out a hole in the middle of the dough.
Place the chicken broth in a measuring cup or other cup with a pour spout. Carefully and slowly pour the chicken stock into the hole in the pastry. Fill until you can view the stock just coming up to the pastry (you may not need all of the stock).
Cover the dish with the lid and place the pie in the oven. Bake at 400 degrees F for 45 minutes or until the stock is simmering.
Reduce the oven temperature to 250 degrees F. Bake, covered, for 5-6 more hours or until the top crust is golden brown.
Remove the pie from the oven and let cool for 10 minutes before serving.
Recipe Location: https://www.cdkitchen.com/recipes/recs/45/Cipaille_Or_Cipate_Layered_Meat_Pie50866.shtml
Recipe ID: 6152
Nutrition:
per serving: 1086 calories, 73g fat, 32g carbohydrates, 70g protein.
This recipe is from CDKitchen https://www.cdkitchen.com
© 1995-2026 CDKitchen, Inc.