Cipate Pie

4

"This layered meat pie is great if you have the time to prepare it. I am not sure where it comes from, but it is delicious if you like meat pies!!"
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Ingredients

servings 824 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 824 kcal
  • 41%
  • Fat:
  • 47.4 g
  • 73%
  • Carbs:
  • 33.3g
  • 11%
  • Protein:
  • 62.7 g
  • 125%
  • Cholesterol:
  • 173 mg
  • 58%
  • Sodium:
  • 1247 mg
  • 50%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Cut chicken, beef, and pork into 1 inch cubes, and place in a large bowl. Stir in onions. Cover, and refrigerate overnight.
  2. Arrange salt pork evenly in the bottom of a 3 quart casserole dish with a cover. Layer with 1/3 of the meat mixture and 1/3 of the potatoes; season with salt and pepper. Roll out half of the pastry a little bit thicker than for a normal pie and arrange on the potato layer, cutting a small hole in the middle. Repeat with 2 more layers of meat and potatoes seasoned with salt and pepper. Cover with remaining pastry, and cut a small hole in the middle of that layer too. Slowly add enough chicken stock through the hole until liquid appears. Cover dish.
  3. Bake at 400 degrees F (205 degrees C) for 45 minutes, or until liquid simmers. Reduce temperature to 250 degrees F (120 degrees C). Bake for 5 to 6 hours more, or until top crust is a rich golden brown.

Reviews

4

Great recipe...'cipate' is a French-Canadian tradition from the Eastern part of Quebec

Cipatte is a staple in our family and a largw number of families in northern new brunswick. We grew up with it but with game meats (moose, deer, rabbit,). Great alternative to turkey at christm...

I used this recipe and used the "Tourtiere spices " recipe on this site for the seasoning. I made a pie crust and cooked in an iron pot. Just like my friend Nelly from Quebec. In QUebec they mak...

My mom makes this pie for every holiday and they call it "Ci Pie" (See pie). Tastes great and not to spicy for kids.