Cipate Canadian Recipe


MethodMain Ingredient


For pastry
 All purpose flour4 Cup (64 tbs)
 Baking powder6 Teaspoon
 Cold shortening1 1⁄4 Cup (20 tbs)
 Cold milk2 Tablespoon
For meat filling
 Boneless pork2 Pound (Fresh, With Fat)
 Veal2 Pound (Any Inexpensive Cut)
 Stewing beef1 1⁄2 Pound
 Chicken/Partridge / rabbit3 Pound (Fresh)
 Onions3 Large, finely chopped
 Celery stalks4 , finely chopped
 Carrots2 , scraped, thinly sliced
 Nutmeg1 Teaspoon
 Rosemary1 Teaspoon
 Cinnamon1⁄2 Teaspoon
 Whole cloves4
 Bay leaf1
 Savory2 Teaspoon
 Pepper2 Teaspoon
 Salt5 Teaspoon
 Dry white wine1 1⁄2 Cup (24 tbs)
 Boiling water1 1⁄2 Cup (24 tbs)

Nutrition Facts

Serving size

Calories 1136 Calories from Fat 544

% Daily Value*

Total Fat 61 g94.2%

Saturated Fat 18.6 g92.9%

Trans Fat 3.4 g

Cholesterol 257.5 mg

Sodium 1605.4 mg66.9%

Total Carbohydrates 52 g17.3%

Dietary Fiber 4.4 g17.6%

Sugars 5.7 g

Protein 83 g166.1%

Vitamin A 46.5% Vitamin C 14.9%

Calcium 33.4% Iron 31.7%

*Based on a 2000 Calorie diet


PASTRY: Sift first three ingredients together; cut in shortening until about the size of peas.
Stir in just enough cold milk to make a stiff dough.
Form into a ball and chill while preparing the meat.
FILLING: Have ready 1 deep 5-quart, or a pair of 2 1/2-quart covered casseroles.
Cut fat off pork in small dice and sprinkle over bottom of pot.
Cut remaining pork, veal, beef and chicken into inch cubes and mix together.
Combine all vegetables, herbs and seasonings, but excluding liquids.
Place a third of the mixed meat over the pork fat; top with a third of the vegetable mixture.
Now roll out a third of the pastry to fit the pot and cover vegetable-meat arrangement.
Gash pastry with 3 or 4 openings.
Repeat layers in the same order, finally covering with remaining third of pastry.
Cut neat openings in top.
Decorate edge with a twist or braid of rolled pastry scraps.
It is best to prepare the pie up to this point 2 or 3 hours before cooking or, even better, the day before.
Refrigerate until cooking time.