Get ready to embark on a culinary adventure with the heartwarming and hearty "Cipaille," a traditional Canadian layered meat pie that is sure to impress your family and friends! This delightful dish, often referred to as "Cipate," is a celebration of rich flavors and comforting textures, making it the perfect centerpiece for any gathering. With its golden, flaky crust encasing a savory blend of ground beef and pork, every bite is a taste of home that will have your guests asking for seconds. Are you ready to uncover the secrets to creating this delicious pie? Let’s dive into the recipe that will elevate your cooking game and warm your heart!
Prep Time: 30 mins
Cook Time: 2 hrs
Total Time: 2 hrs 30 mins
Cuisine: Canadian
Serves: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup butter, chilled
- 1/4 cup cold water
- 1 pound ground beef
- 1 pound ground pork
- 1 onion, chopped
- 1/2 teaspoon thyme
- 1/2 teaspoon sage
- Salt and pepper to taste
Instructions
- Prepare the pie crust by mixing flour and salt in a large bowl. Cut chilled butter into small cubes and work into the flour mixture using a pastry cutter or your fingertips until it resembles coarse crumbs.
- Gradually add cold water, mixing until the dough comes together. Divide the dough into two portions, wrap in plastic, and refrigerate for 30 minutes to rest.
- In a large skillet, brown the ground beef and ground pork over medium-high heat. Add chopped onions and cook until they become translucent.
- Season the meat mixture with thyme, sage, salt, and pepper. Stir thoroughly to combine and allow the flavors to meld. Remove from heat and let cool slightly.
- Preheat the oven to 375°F (190°C). Roll out one portion of the chilled dough on a floured surface to fit a deep 9-inch pie dish, allowing some overhang.
- Carefully transfer the rolled dough to the pie dish, gently pressing it into the bottom and sides of the dish.
- Layer the seasoned meat mixture evenly into the pie crust, ensuring a consistent distribution.
- Roll out the second portion of dough and cover the meat filling, trimming the edges and crimping to seal completely. Cut a few small vents on the top crust to allow steam to escape.
- Place the pie on a baking sheet to catch any potential drips. Bake in the preheated oven for approximately 2 hours, or until the crust is golden brown and the filling is bubbling.
- Remove from the oven and let the pie rest for 15-20 minutes before slicing. This allows the filling to set and makes serving easier.
- Slice into wedges and serve hot, accompanied by a simple green salad or pickled vegetables if desired.
Tips
- Chill Your Ingredients: Ensure your butter and water are cold when making the pie crust. This helps create a flaky texture that is a hallmark of great pastry.
- Don’t Rush the Dough: Allow the dough to rest in the refrigerator for at least 30 minutes. This not only makes it easier to roll out but also enhances the flavor and texture.
- Season Generously: The seasoning is key to elevating the meat filling. Don’t be shy with the salt, pepper, thyme, and sage to ensure each layer bursts with flavor.
- Layer It Right: When assembling your pie, make sure to layer the meat mixture evenly to avoid any dry bites. A consistent distribution of filling ensures every slice is delicious.
- Perfect Your Crust: When rolling out your dough, aim for an even thickness to prevent uneven baking. A well-sealed crust will keep the filling juicy and flavorful.
- Let It Rest: After baking, allow the pie to rest for 15-20 minutes before slicing. This helps the filling set and makes it easier to cut clean wedges.
- Serve with Sides: Pair your Cipaille with a simple green salad or pickled vegetables for a refreshing contrast to the rich flavors of the pie.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 25g
Protein: 35g
Fat: 38g
Saturated Fat: 18g
Cholesterol: 130mg
