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CyberCom™ :: Recipes :: Cipâte (Traditional Layered Meat Pie)

A Québec Côte-Nord traditional...

Cipâte (Traditional Layered Meat Pie)

Cipâte (Traditional Layered Meat Pie)

PREPARATION: 30 minutes
COOKING: 7 hours 45 minutes
MACERATION : 24 hours
TOTAL : 32 hours 15 minutes
PORTION(S): 8-10 servings


INGREDIENTS (contents)


  1. Marinate the meat cubes and onions for a minimum of 24 hours in the 2 broths mixed with the onion soup sachet. Add white wine if desired.
  2. Mix the meat and the potatoes. Mix the ingredients for the dough.
  3. Put half of the meat mixture in a roasting pan or baking dish with lid. Cover with broth, then a layer of dough. The dough should not soak in the broth. With the other half of the meat and potato mixture, repeat the previous step.
  4. Cover with aluminum foil, then cover.
  5. Bake at 350 °F (175 °C) for 30 to 45 minutes, then decrease to 250 °F (120 °C). Simmer for 7 to 8 hours without ever removing the aluminum foil.
This recipe is a faster and simpler version of the traditional cipâte, but it respects the tradition of the ingredients.

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