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Cipaille
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Cipaille
In Gaspésie: the Cipaille with seafood is considered by several as being the original Cipaille and would have initially been called after « sea-pie ». In the region of Bas Saint-Laurent and Gaspésie the name “Cipaille” seems to be a deformation of “six pastes”. At the origin, indeed, it was make by putting a layer of dough on which is a layer of wild meat and a layer of potato cubes and so on to the sixth layer of dough. The Cipaille in Gaspésie is practically what the “tourtière” (meat pie) is to the Saguenay–Lac Saint-Jean. However, both should not be confused, the “tourtière” from the Saguenay does not count six pastes and was made at the origin of pie (wild bird meat) that disappeared. The Cipaille, it, are made at the origin of deer, moose, hare and partridge. Today, it is more often made wit porc, beef and veal cut into cubes and composed of only two layers of pastes. The success of the dish depends on the seasoning and also on the juice of slow cooking. This is Danielle’s Cipaille recipe version.
Cipaille
| Prep time: 30 minutes |
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| Cooking time: 3h30 to 4h |
| Servings or yield: For 4 to 6 people |
| Difficulty level: Easy |
| ½ cup of salted Pork belly |
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| 1-cup beef cut in cubes |
| 1-cup of lean Pork cut in cubes |
| 1-cup chicken or turkey cut in cubes |
| 3-cups of potatoes cut in cubes |
| ¼ teaspoon of all spice or 5 spices |
| 2 minced onions |
| 1 pie crust dough (see recipe on our website) |
| Salt & pepper to taste |
| Ingredients for the centre dough |
| 2 cups of all propose flour |
| 2 tablespoon of grease or butter |
| 1 teaspoon of baking powder |
| 1 pinch of salt |
| 1/3 cup of water, approx |
Preparation
Minced the onion and add to a bowl with meat, onions and spices. Mix well and place in the fridge all night.
In aother bowl, mix all ingredients for the center dough except the water, with a fork or whisk. NB: you can also use a robot to make your dough. Add the water gradually, form a ball, wrap in saran wrap and place in the fridge.
Meanwhile, peel the potatoes, cut in medium cubes.
Preheat the oven at 350˚F. Using a cast iron the result will be better, take the meat out of the fridge and start with a layer of meat and place half of the potato cubes on top.
Cut the dough for the center in half. Keep the other half in the freezer if you want to use it for another recipe. Roll out the dough for the center the size you need to cover the ingredients. Place the dough on top of your ingredients, add the rest of the meat and the rest of the potatoes.
Cut the dough for the top of the pie in half. Keep the other half in the freezer if you want to use it for another recipe. Roll out the dough for the top of the pie, just a bit bigger than your pot then with a round shaped instrument, make a hole in the center of the dough about 1 inch large. Place the dough on top.
Take about 2 cups of water and poor slowly in the center of hole until lightly overflow. (For more flavour you can also use a chicken broth).
Cook in the oven at 350˚F. Bring to boil then reduce to 250˚F leave for approximately 3 to 4 hours, depending on your oven.
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