Preparation time: Under 30 minutes
Cooking time: About 2 hours 20 minutes
Cipâte or Cipaille, a layered meat pie from Quebec
Each region of Quebec claims origin of this dish, but it seems the original "six-pâtes" came from Gaspésie. The name is actually a corruption of the English "sea pie," a recipe made with fish and potatoes.
Others claim that the word comes from the English "six pies," referring to a dish made with 6 layers of pastry encasing 4 kinds of game: duck, moose or elk, hare and partridge.
In any case, this is a very old recipe, found at Lac St. Jean until the beginning of the 20th century. In the larger towns, the custom gave way to the beef-pork-veal tourtière, with each cook choosing her own proportions. Cipâte or cipaille is still popular, however, in households where there's a hunter, a good reminder of Quebec's ancient culinary roots.
- Marinate the boned cubed meat for 24 hours in the marinade;
- line a tourtière pan or large cast iron pot with the first layer of pastry;
- add a layer of potatoes and some sliced onion; cover with a layer of game and one-quarter of the salt pork;
- repeat the process with the second kind of game;
- cover with the top crust; seal the edges using milk or water;
- cut a circle in the center of the top crust and pour in the broth to reach almost to the top;
- cover and bake, covered, at 300°F (160° C) for 3 hours; remove the lid and let the crust brown.
Preparing the broth
- place all the ingredients in a saucepan and simmer for 2 hours;
- strain; add the strained liquid from the marinade in a proportion of 1 part marinade to 3 parts broth;
- correct the seasoning.
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