Québécois Cipaille (Six-Pâtes)
Cipaille, also known as 'six-pâtes' or 'sea pie,' is a hearty, layered meat pie originating from Quebec. Traditionally made with multiple types of meat, potatoes, and separated by layers of pastry, it's a rich and comforting dish often served during holidays and special gatherings.
🧂 Ingredients
- 4.5 cups All-purpose flour(divided)
- 2 tablespoons Sugar
- 2 teaspoons Kosher salt(divided)
- 12 oz Cold unsalted butter(cut into small cubes)
- 0.5 cup Ice water(approximate)
- 12 oz Bone-in rabbit(cut into serving-size pieces)
- 11 oz Unsmoked, salted pork belly(cut into 1-inch cubes, poached for 5 minutes and drained)
- 9 oz Veal, venison, or moose stew meat(cut into 1½-inch pieces)
- 8 oz Lamb shank(cut into 1½-inch pieces)
- 2 pieces Cornish hen legs(skin on)
- 2 pieces Duck legs(skin on, thighs and drumsticks separated)
- 1.5 cups Medium white onions(sliced ÂĽ inch thick)
- 0.25 cup Minced fresh garlic
- 2 tablespoons Dried savory(plus 2 tsp, divided)
- 2.5 teaspoons Ground cinnamon(divided)
- 2.5 teaspoons Ground clove(divided)
- 1 cup Dry white wine
- 3 medium Medium russet potatoes(peeled and cut into 1-inch cubes)
- 3.5 cups Chicken stock
- 2 large Large egg yolks
- 1 tablespoon Heavy cream
- Butter(for greasing the pan)
👨‍🍳 Instructions
- 1
Prepare the crust: In a large bowl, whisk together 4 cups of flour, sugar, and 1 teaspoon of salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Divide the dough in half, flatten into discs, wrap in plastic, and refrigerate for at least 1 hour.
- 2
Marinate the meat: In a large bowl, combine the rabbit, pork belly, stew meat, lamb, Cornish hen legs, duck legs, sliced onions, and minced garlic. Add half of the savory, cinnamon, and clove. Season generously with salt and pepper. Add the white wine and mix well to coat. Cover and refrigerate overnight.
- 3
Preheat oven to 400°F (200°C). Grease a large, oven-safe pot or Dutch oven with butter.
- 4
Assemble the pie: Roll out one disc of dough and line the bottom and sides of the prepared pot. Add half of the marinated meat mixture. Layer half of the cubed potatoes over the meat. Sprinkle with half of the remaining savory, cinnamon, and clove.
- 5
Roll out the second disc of dough. Place it over the potatoes, trimming and crimping the edges to seal. Make a hole in the center of the top crust to allow steam to escape.
- 6
Pour the chicken stock into the hole in the crust. Cover the pot with a lid.
- 7
Bake for 1.5 hours at 400°F (200°C). Reduce the oven temperature to 325°F (160°C) and bake for another 1.5 hours. Finally, reduce the temperature to 250°F (120°C) and bake for another 1.5 hours. Check the broth level periodically and add more if needed.
- 8
Uncover the pot and bake for an additional 30 minutes to brown the crust. Let rest for 15-20 minutes before serving.
đź’ˇ Pro Tips
- âś“The slow, low-temperature baking is crucial for tenderizing the meats and melding the flavors.
- âś“Using a mix of lean and fatty meats ensures a moist filling.
- âś“The hole in the top crust is essential for releasing steam and preventing the pie from becoming waterlogged.
🔄 Variations
- Some regional variations include root vegetables like parsnips or turnips.
- The type of meat can be varied based on availability, including game meats like pheasant or goose.