Traditional Cipâte from Lac-Saint-Jean
Cipâte (or cipaille) is a traditional festive dish from Lac-Saint-Jean. Multiple layers of meat and pastry are stacked and slow-cooked to create a festive and flavorful dish.
Ingredients
- 4 tasse flour
- 2 c. à thé salt
- 1 tasse shortening
- 1 tasse cold water
- 500 g cubed beef
- 500 g cubed pork
- 500 g chicken pieces
- 4 cubed potatoes
- 2 sliced onions
- 4 g minced garlic cloves
- 2 c. à soupe savory
- 1 Salt and pepper to taste
- 2 tasse chicken broth
Instructions
- 1
Prepare the pastry: Mix flour and salt. Cut in the shortening until crumbly. Add water and form a ball. Divide into 6 portions.
- 2
Prepare the meats: Season all meats with salt, pepper, and savory.
- 3
Roll out the pastry: Roll each portion of pastry into a circle.
- 4
Assemble the cipâte: In a large, deep dish, alternate layers of pastry and meats/vegetables, starting and ending with pastry.
- 5
Add the broth: Pour the hot broth over the top.
- 6
Seal: Fold the pastry edges to seal.
- 7
Cook: Cover and bake in the oven at 325°F (160°C) for 4-5 hours.
- 8
Serve: Let rest for 15 minutes before serving.
Chef's Tips
- •The more varieties of meat, the better it tastes!
- •Roll out the pastry thin enough so it cooks thoroughly.
- •Use a dish deep enough for all the layers.
- •Cipâte reheats perfectly.
Recommended Equipment
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