Cipate Canadian Recipe
Ingredients
| PASTRY | ||
| All purpose flour | 4 Cup (16 tbs) | |
| Baking powder | 6 Teaspoon | |
| Salt | 2 Teaspoon | |
| Shortening | 1 1/4 Cup (16 tbs) | |
| Cold milk | ||
| Boneless pork | 2 Pound (MEAT FILLING:) | |
| Veal | 2 Pound (MEAT FILLING:) | |
| Stewing beef | 1 1/2 Pound (MEAT FILLING:) | |
| Partridge | 2 (MEAT FILLING:) | |
| 3 large onions, chopped fine | ||
| 4 stalks celery, chopped fine | ||
| Carrots | 2 , thinly sliced (MEAT FILLING:) | |
| 1 tsp each, nutmeg and rosemary | ||
| Cinnamon | 1/2 Teaspoon (MEAT FILLING:) | |
| 3 or 4. whole cloves | ||
| Bay Leaf | 1 (MEAT FILLING:) | |
| 2 tsp each, savory and pepper | ||
| Salt | 5 Teaspoon (MEAT FILLING:) | |
| White wine or water | 1 1/2 Cup (16 tbs) (MEAT FILLING:) | |
Directions
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.
Trim.
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.
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.
Trim.
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.
Chef
