Canadian Layered Meat Pie - Cipaille or Cipâte

Servings: 8-10

Ingredients:

2 lbs. boneless chicken, use a combination of boneless breasts and thighs

2 lbs. lean stew beef

2 lbs. lean pork

4 onions, coarsely chopped

1/4 lb. salt pork, thinly sliced

2 cups peeled, cubed potatoes

1 teaspoon salt

1/2 teaspoon freshly ground pepper

1/4 teaspoon mixed spices (use a combination of cloves, nutmeg, cinnamon and allspice)

2 cups chicken stock

Pstry for a double crust 9-inch pie

Cooking Instructions:

Cut all the meats into 1-inch chunks. Place in a large bowl along with the onions. Cover and refrigerate for at least 12 hours or overnight. Using a large casserole or cast iron dutch oven, layer the salt pork on the bottom. Preheat oven to 400F

3. Place 1/3 of the meat cubes on top of the salt pork, then top the meats with 1/3 of the cubed potatoes. Season with salt, pepper and spice mixture. Roll out the pastry into a circle large enough to cover the above layers. Place the pastry round on top of the potatoes and cut a small round hole in the center. Repeat with 2 more layers of meat, potatoes and seasonings. Cover with the remaining pastry, cutting a small hole in the center. Carefully and slowly pour the chicken stock into the hole. Place a cover on the dish. Place in the oven for 45 minutes or until the liquid is simmering. Reduce heat to 250F and bake, covered, for 5 to 6 hours.

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