- Recipes Home
- Interest Groups
Cipate Canadian Recipe
|All purpose flour||4 Cup (64 tbs)|
|Baking powder||6 Teaspoon|
|Cold shortening||1 1⁄4 Cup (20 tbs)|
|Cold milk||2 Tablespoon|
|For meat filling|
|Boneless pork||2 Pound (Fresh, With Fat)|
|Veal||2 Pound (Any Inexpensive Cut)|
|Stewing beef||1 1⁄2 Pound|
|Chicken/Partridge / rabbit||3 Pound (Fresh)|
|Onions||3 Large, finely chopped|
|Celery stalks||4 , finely chopped|
|Carrots||2 , scraped, thinly sliced|
|Dry white wine||1 1⁄2 Cup (24 tbs)|
|Boiling water||1 1⁄2 Cup (24 tbs)|
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
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.