Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
Cipaille Or Cipate (Layered Meat Pie)
- add review
- #6152
This Cipaille's got more layers than your favorite winter outfit. Beef, pork, chicken, all snuggled up under a pastry blanket. It's like a sleepover, but tastier.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
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 tips
Season the meat mixture well before layering, keeping in mind that flavors will meld and mellow during the long cooking process.
Keep the pastry dough chilled until ready to use for easier handling and to prevent shrinkage during baking.
If accessible, check the stock level halfway through cooking. If it seems dry, add a bit more stock through the hole in the pastry.
Let the pie rest before cutting to allow the filling to set, making it easier to serve neatly.
Leftovers can be refrigerated for up to 3 days or frozen for longer storage. Reheat in the oven to maintain the crust’s texture.
Feel free to adjust the spice mix to suit your taste, adding herbs like thyme or rosemary for additional flavor layers.
A deep dish is crucial to accommodate the layers and maintain even cooking. A traditional round or square casserole can be used.
For a golden, shiny top crust, you can brush the pastry with an egg wash (1 beaten egg with a tablespoon of water) before the final hour of baking.
The long, slow cooking process is essential for tenderizing the meats and developing deep, rich flavors, so don’t rush it.
While traditional cipaille focuses on meat, adding layers of vegetables like carrots or mushrooms can introduce new textures and tastes.
common recipe questions
Why marinate the meat with onions for 12 hours?
This process allows the flavors to meld together, enhancing the overall taste of the pie. The onions also help tenderize the meats.
Can I use other types of meat?
Yes, cipaille is versatile. Venison, rabbit, or duck can be used alongside or in place of the chicken, beef, and pork.
Is there a substitute for salt pork?
If salt pork is unavailable, bacon or pancetta can be a good substitute, though they will slightly alter the flavor.
Why layer the meat and potatoes?
Layering creates a distribution of flavors and textures throughout the pie, making sure every bite is balanced.
What if I don't have mixed spices or pumpkin pie spice?
You can make a simple mix using cinnamon, nutmeg, and allspice in equal parts.
Can I make this pie ahead of time?
Yes, cipaille can be prepared up to the point of baking and then refrigerated or frozen. If baking from frozen, adjust cooking times accordingly.
How do I prevent the bottom crust from getting soggy?
The salt pork underneath helps by absorbing moisture. Additionally, making sure the oven is properly preheated and baking at a high temperature initially helps set the crust.
What's the purpose of pouring chicken stock through the hole in the pastry?
The stock moistens the interior, helping to cook the meat and vegetables thoroughly and keeping the filling juicy.
Can this pie be made in individual servings?
Yes, you can bake them in smaller ramekins or pie dishes, adjusting the cooking time downward to account for the smaller size.
nutrition data
1086 calories, 73 grams fat, 32 grams carbohydrates, 70 grams protein per serving.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
reviews & comments
December 23, 2019
I made this last Xmas with 3 layers of pastry, think in older days just water and flour in pastry and my ancestors used wild meats. I uses same as you, a lot of work, but oh so good. Visitors from Israel said it was a tradition at Xmas in Israel,loved it as their mother made. So good?