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Cipaille recipe (layered pie)
History
This idea of pasta stew is one that originated in ancient Rome. This dish became famous in Europe. It was mainly prepared for banquets and festivities. In England, cipaille or sea pie is a stew of shellfish and fish covered with dough.
The English, for their part, came to found New England on the Atlantic coast in the 17th century. Sea pie was the main meal enjoyed by the explorers. They brought this recipe to America. Sea pie has had various variations and the fish was even replaced by minced meat covered with different layers of dough.
Once the recipe was established in America, the name changed to sipaille or cipatie. In Quebec, we still use the name “cipaille”. However, in Saguenay-Lac-Saint-Jean, we prefer to say “tourtière”. Let's see now how to prepare this cipaille.
Ingredients
For the meat filling
- 2 lbs of meat (veal, pork, beef, chicken, etc.)
- 3 cups of chopped potatoes
- 7 oz finely sliced onions
- A tablespoon of oil
- Salt and pepper
For the dough
- 3 cups of flour
- 2 teaspoons baking powder
- 2 teaspoons of salt
- 2/3 cup fat
- A teaspoon of sodium bicarbonate
Preparation
Start by sifting the dry ingredients before sanding them with the fat. Quickly add cold water and put everything in the refrigerator for two hours. Leave your meat to blanch for around ten minutes. Keep the juice aside. Then move on to Chinese.
In a cauldron, place a layer of meat and a second layer of potatoes then another layer of onions. Proceed in this way until the ingredients are used up. Season with salt and pepper before adding the juice you have reserved. Roll out the dough 1/8 inch thick and cut it into 7.5 cm squares. Cover your dough ingredients, leaving small gaps to allow steam to escape. Brush with oil and cover.
Bake your preparation in the oven at 350°F for 3 hours 30 minutes. Add juice during cooking to keep the liquid level the same. Remove the lid and cook for half an hour. Serve while hot.
What is special about the cipaille?
The cipaille is easily recognized by the six rows of puff pastry which are juxtaposed. This Canadian recipe consists of ground meat. Cooking is slow and at the time, a cast iron boiler was used to do this.
What is the basic ingredient of cipaille?
Dough and meats are the main ingredients of this recipe.
What is eaten with cipaille?
You can prepare a small salad with young rocket shoots and serve them with the cipaille. Take the opportunity to drink a good glass of wine. Moreover, on Maple Treasures, you can find different varieties of wines or ice wines to accompany your portion of cipaille.
Can we prepare the cipaille the day before?
You can prepare the cipaille the day before to eat it later. You just have to respect the storage conditions.
How to store the cipaille?
Once the cipaille is cooked, you can keep it in the refrigerator for up to 5 days.
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