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Lac-St-Jean Pie - Cipâte - Tourtière Du Lac-St-Jean

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“This is the basic recipe for cipâte, the English call it Lake St. Jean Pie :) It is a traditional French Canadian pie served all year round made with veal, pork, chicken, and beef. In old days they made it with deer meat, rabbit, hare, duck or whatever meat the man brought home from hunting. Some pronounce it "cipaille" making the "T" silent. English pronounce it "sip-ale" :) It is pronounced "Sea-pout". I do hope you will try it some cold winter night. This is a long recipe but worth the making :)”
READY IN:
9hrs
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Please Read Carefully.
  2. The chicken, veal, beef and pork can be put into the pie either cooked or raw.
  3. If your not pre-cooking the meats then remove skin and bone the chicken and cut into cubes.
  4. Same for the beef, pork and veal, remove any excess fat or nerves from your meat.
  5. If you are cooking your meat, then cook chicken as you normally would either boiled or baked, cook your beef, pork and veal cubes in frying pan lightly oiled, do not overcook your meat.
  6. Cut all meats into cubes.
  7. Mix all vegetables in a large mixing bowl and sprinkle half the salt, pepper, and savory over veggies.
  8. In a seperate large bowl, sprinkle the remaining salt, pepper, and savory over meats.
  9. In an earthenware casserole dish, place alternating layers, do one of mixed meats, another layer of veggies.
  10. Do this until you are almost to the brim of casserole dish.
  11. Cover your layers with chicken broth.
  12. To Make Pastry.
  13. In a mixing bowl sift the flour, salt and baking powder.
  14. Incorporate the shortening with the aide of two knives, working and cutting the shortening into the flour.
  15. Keep working the flour and shortening until your pastry looks like crumbles.
  16. Add the milk and mix with the knives until your pastry forms a ball.
  17. Take your pastry and kneading into one big ball.
  18. Spread your pastry with your fingers on top of ingredients.
  19. Cut slits in pastry for steam to escape from.
  20. Wrap your casserole dish with plastic wrap and place dish in refrigerator for 4 to 6 hours.
  21. It is better to let sit in fridge overnight.
  22. If you want to make this for supper you better start in the early morning.
  23. Bake in 300°F oven for 2 hours.
  24. To bake cover the pastry crust with aluminium foil for the first hour and half hour. Remove foil and bake until
  25. Pastry is brown and your gravy inside is thick.

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