Authentic Cipaille Recipe: Lac-Saint-Jean Layered Meat Pie

Name: Authentic Cipaille Recipe: Lac-Saint-Jean Layered Meat Pie
Prep time: 60 min
Cook time: 360 min
Total time: 440 min
Yield: 10 servings
Cuisine: Quebecois
Ingredients: 4 cups all-purpose flour (plus extra for dusting); 1 tsp salt; 1 cup unsalted butter (cold, cubed); 1 cup cold water (as needed); 500 g pork shoulder (cut into 2 cm cubes); 500 g beef chuck (cut into 2 cm cubes); 500 g game meat (such as venison, cut into 2 cm cubes); 3 cups potatoes (peeled and diced); 2 tsp salt; 1 tsp black pepper; 2 cups beef broth (or enough to cover)

440 min 10 servings Medium

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Authentic Cipaille Recipe: Lac-Saint-Jean Layered Meat Pie

Experience a traditional Cipaille, a layered meat pie from Lac-Saint-Jean, featuring cubed meats and potatoes in a savoury broth, baked to perfection.

Prep

60 min

Cook

360 min

Total

440 min

Servings

Difficulty

Medium

Cipaille, also known as 'six pates', is a hearty, traditional dish from the Lac-Saint-Jean region of Quebec. This layered meat pie is distinct from the more widely known tourtière, as it involves layering cubed meats and potatoes between multiple layers of pastry. The name 'cipaille' is believed to come from 'six pates', meaning 'six layers of pastry', though the exact number might vary. Creating a Cipaille is a labour of love, requiring several hours of slow baking to meld the flavours of the meats and allow the potatoes to absorb the rich broth. This dish is perfect for large gatherings, offering a satisfying and warming meal that embodies the culinary traditions of the Saguenay region.

Ingredients

Servings

Pastry

Filling

Instructions

Prepare the pastry

In a large bowl, combine flour and salt. Add cold butter and rub in until mixture resembles coarse crumbs. Gradually add cold water, mixing until dough forms. Divide into four, wrap in plastic, and chill for 30 minutes.

Pro tip: Ensure butter is very cold for flaky pastry.

Preheat oven

Preheat your oven to 325°F (160°C).

Prepare the filling

In a large bowl, mix pork, beef, game meat, potatoes, salt, and pepper until evenly distributed.

Pro tip: Use a variety of meats for a richer flavour.

Roll out the pastry

Roll out one-quarter of the pastry to line the bottom of a deep 9x13 inch (23x33 cm) baking dish.

Pro tip: Keep unused dough refrigerated until needed.

Layer the filling

Layer one-third of the meat mixture over the pastry, then cover with another rolled-out pastry layer. Repeat twice, finishing with a pastry layer on top.

Pro tip: Press each layer down firmly.

Add broth

Pour beef broth over the pie until it just reaches the top pastry layer. Cover the dish tightly with foil.

Pro tip: Ensure broth is evenly distributed for even cooking.

Bake the cipaille

Bake in the preheated oven for 5 hours. Remove foil for the last hour to allow the top to brown.

Pro tip: Check that the internal temperature of the meat reaches at least 160°F (71°C).

Rest the pie

Remove from oven and let cipaille rest for 20 minutes before serving.

Pro tip: Resting helps the pie hold its shape when sliced.

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Tips & Tricks

<ul><li>Use a mix of meats for authentic flavour.</li><li>Ensure the broth level is just right for tenderizing.</li><li>Let pie rest before serving for best texture.</li></ul>

Serving Suggestions

Once baked, let the cipaille rest for about 20 minutes before serving; this allows the juices to redistribute, resulting in a more cohesive pie. Serve slices of cipaille with a side of tangy coleslaw or pickled beets to balance the richness of the meats. Cipaille can be made ahead of time; simply reheat it in a low oven before serving. Store leftovers covered in the fridge for up to three days, or freeze for longer storage.