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Cipaille
Meat & Potato Pie
2 LBS boneless, skinless chicken breasts
2 LBS beef tenderloin
2 LBS pork tenderloin
2 large onions, chopped
2 large potatoes, peeled & cut into 1" cubes
Black pepper to taste
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1/4 tsp. allspice
2 C chicken or beef stock
Pastry for two 9" double-crust pies (see Pastry Pie Crust)
Non-stick cooking spray
Cut the chicken and meats into 1" cubes; place in a large bowl. Mix in onions. Cover and refrigerate overnight. Next day, preheat oven to 400-degrees F. In a small bowl, combine the spices. Spray the bottom and sides of a 3-quart casserole dish with non-stick cooking spray. Divide the pastry dough into four equal parts. Roll out each portion to 1/4" thickness, large enough to line the bottom of the casserole. Line the casserole dish with one pastry round; spoon in 1/3 of the meat mixture, 1/3 of the potatoes and 1/3 of the spices. Place another pastry round on top of the potatoes, and prick the pastry with a fork to allow steam to vent. Top the pastry with another 1/3 of the meat mixture, potatoes and spices, and another pastry round. Prick the pastry again with a fork, and repeat layering once more, finishing with the pastry. Cut a 1" slit in the center of the top pastry.
Pour enough stock through the slit until liquid appears. Cover the casserole dish and bake for forty-five minutes. Reduce temperature to 250-degrees F and continue baking for three to five hours, or until top crust is golden brown.
*Similar Recipe: Tourtiere (Meat Pie; Quebec).
Related Link:
Food Fare Culinary Collection: Canadian Cuisine
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